Sweet & Sour Chicken Curry with Cauliflower Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 1 1/2 lb

Spices

  • Kosher Salt 7/12 tsp

  • Black Pepper 1 pinch

  • Ground Coriander 1/2 tsp

  • Cinnamon Stick 1

  • Paprika 1 Tbsp

  • Ground Cumin 1/2 tsp

  • Ground Clove 1/4 tsp

  • Ground Cardamom 1 tsp

Produce

  • Fresh Ginger 1 Tbsp

  • Fresh Thyme 2 sprigs

  • Cilantro 1/2 bunch

  • Cauliflower 1 head

  • Garlic Cloves 6

  • Yellow Onion 1

Pantry

  • Apple Cider Vinegar 1 Tbsp

  • Brown Sugar 1 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 2 cups

  • Ghee 1/3 cup

  • Tomato Paste 1/4 cup

Preparation

  1. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Paprika
    • 1 tsp Ground Cardamom
    • 1/4 tsp Ground Clove
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Coriander
    • 1, broken in half Cinnamon Stick
  2. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4, minced Garlic Cloves
    • 1 Tbsp, grated Fresh Ginger
    • 1/2 bunch, chopped, leaves and tender stems Cilantro
  3. Prepare Chicken

    Prepare chicken. In a large pot, heat ghee over high heat. Add chicken thighs, season with salt and sear for 5 minutes or until browned. Place cooked thighs on a plate and set aside, reserving pot with chicken juices.

    • 1 1/2 lb, cut into 1-inch cubes Boneless Skinless Chicken Thigh
    • 1 pinch Kosher Salt
    • 1 Tbsp Ghee
  4. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more broth or water if curry seems too dry. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Tomato Paste
    • 1 Tbsp Apple Cider Vinegar
    • 2 cups Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 1 pinch, or to taste Kosher Salt
  5. Cauliflower Rice Creation

    Prepare ingredients. Add cauliflower to food processor. Blend until evenly chopped into small rice-like pieces. Heat pan on high heat for 2 minutes. Add ghee, cauliflower rice, salt, pepper, thyme & garlic. Stir & cook for 4 minutes. Remove garlic & thyme.

    • 1 head, chopped Cauliflower
    • 2, peeled Garlic Cloves
    • 2 Tbsp Ghee
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 420 kcal  
Total Fat 19.0 g 24%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 14 g  
Cholesterol 125 mg 42%
Sodium 820 mg 35%
Total Carbohydrate 26 g 9%
Good Source: Fiber 6 g 23%
Sugars Total 11 g  
Excellent Source: Protein 33 g 66%
Excellent Source: Vitamin C 80 mg 90%
Calcium Ca 109 mg 8%
Good Source: Iron 3.5 mg 20%
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By Innit Culinary Team