Chicken and Roasted Cauliflower Curry
Prep Time
15 mins
Servings: 5
Ingredients
MORNING INGREDIENTS
- 2 Skinless Boneless Chicken Breasts
- 1/2 Cup Water
- 1 Head Cauliflower
- 1 1 Lb Bag Petite Baby Carrots
- 3 T Curry
- 2 Tsp Smoked Paprika
- 1/2 Tsp Cumin
- 2 T Olive Oil
EVENING INGREDIENTS
- 3 Cups Chicken Broth
- 1 Cup Milk
- 1/4 Cup Cornstarch
- 2 T Minced Onion
- 4 T Sugar
- 1 tsp Garlic Salt
- 2 T Butter
- Rolls If Desired
Directions
MORNING DIRECTIONS
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Place chicken and water in crock pot on low for 6-9 hours.
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Dice* cauliflower into bite-sized pieces.
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Place veggies and spices on a cookie sheet and stir to coat veggies.
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Place in oven and set on time-bake** to cook at 350 for 30 minutes, with the end time being 15 minutes before you want to cook in the evening.
EVENING DIRECTIONS
-
Stir broth, milk and cornstarch in a large pot.
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Add roasted veggies, onion, sugar, garlic salt and butter.
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Cover with lid and bring to a boil.
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Reduce heat, remove lid and let simmer until ready to eat, stirring occasionally.
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While vegetables are simmering, dice chicken.
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Turn heat off vegetables and add chicken to let it warm up. Do not stir excessively or chicken will shred.
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Serve with rolls.
Recipe Notes
*To dice quickly, simply cut whole cauliflower into 1-inch slices, then into 1-inch strips, then dice.