This fast and attractive rooster curry cauliflower baking recipe makes use of three of your 7 protein servings for the day. It's an ideal dinner possibility, accompanied by some basmati rice as considered one of your carbohydrate servings.
Elements for curry, rooster and cauliflower baking
- 500g cauliflower, damaged into florets
- 2 tbsp tikka curry powder
- 600 g skinless and boneless rooster legs
- 400g crimson and yellow cherry tomatoes, halved
- 200g child spinach leaves
Directions for baking curry, rooster and cauliflower
- Preheat oven to 200 ° C / convection 180 ° C / fuel 6.
- Cook dinner cauliflower florets in a saucepan with boiling water over excessive warmth for five minutes or till simply tender. Let drain nicely.
- Within the meantime, combine the curry powder and three tablespoons of water in a shallow bowl to type a easy paste. Make a few cuts in every rooster thigh, add the paste and toss evenly. Spray a big non-stick roasting pan with low-calorie cooking spray and organize the rooster legs in a single layer.
- Combine the cauliflower with the remainder of the curry paste to calmly cowl the florets and place within the mildew across the rooster legs. Season calmly, spray with low-calorie cooking spray and fry for 10 minutes. Sprinkle over the tomatoes and cook dinner for an additional 20 minutes, or till the rooster is cooked by way of and the greens are tender.
- Shortly earlier than the top of the cooking time, put the spinach in a big sieve above the sink and pour it over a kettle with boiling water in order that it collapses. Drain nicely, add to the rooster and cauliflower and serve sizzling.
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The Submit Curry Rooster and Cauliflower Bake first appeared on Motivation Weight Administration.
