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Coconut Curry Chicken with Cauliflower and Chickpeas

Stonewall Kitchen maintains a prominent place on our shelves at Jill's Table. One of our absolute favourites is their Coconut Curry Simmering Sauce. We love extending the basic recipe by adding chicken, cauliflower, and chickpeas.



Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 Tbsp vegetable oil
 6 boneless chicken thighs cut into quarters
 1 onion, diced
 517 g jar of Stonewall Kitchen Coconut Curry Simmering Sauce
 4 cups cauliflower florets
 1 can of chickpeas rinsed and drained
 ¼ cup cilantro
 Basamati rice for serving
 Lemon wedges for garnish

1

In a saute pan or wok, heat the oil over medium high heat. Brown the chicken on all sides.

2

Add the onion and cook until soft.

3

Stir in the coconut curry simmering sauce and cauliflower. Bring to a simmer. Reduce heat to medium. Cook until the cauliflower is just tender.

4

Stir in the chickpeas. Warm through

5

Serve over basmati rice and garmish with cilantro and lemon wedges.


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Ingredients

 1 Tbsp vegetable oil
 6 boneless chicken thighs cut into quarters
 1 onion, diced
 517 g jar of Stonewall Kitchen Coconut Curry Simmering Sauce
 4 cups cauliflower florets
 1 can of chickpeas rinsed and drained
 ¼ cup cilantro
 Basamati rice for serving
 Lemon wedges for garnish

Directions

1

In a saute pan or wok, heat the oil over medium high heat. Brown the chicken on all sides.

2

Add the onion and cook until soft.

3

Stir in the coconut curry simmering sauce and cauliflower. Bring to a simmer. Reduce heat to medium. Cook until the cauliflower is just tender.

4

Stir in the chickpeas. Warm through

5

Serve over basmati rice and garmish with cilantro and lemon wedges.

Notes

Coconut Curry Chicken with Cauliflower and Chickpeas
IngredientsDirections