Curry dinner with curried chicken and roasted curried cauliflower...curry

While having a friend over for a last minute dinner the other night, I suddenly had a craving for this roasted curried cauliflower recipe I had found on Weight Watchers. While my husband is pretty good with the majority of food that I make, he does not eat vegetables. No seriously, veggies, let alone raw veggies, never make it to his plate (ok, I exaggerate, he eats 5 veggies). With that in mind, I had to make sure that whatever I made, he would eat too. Queue the rice and chicken.

For this meal, I needed to go into my pantry and see what went with what. Also, it should be noted that although I found the recipe on Weight Watchers, as my friend is deathly allergic to nuts, I had to adjust the recipe and made it my own.

Ingredients (Chicken):
- 6 chicken thighs
- 1 tbsp olive oil
- 3 tbsp  Yellow Curry Paste (I used Mae Ploy -  it has lemongrass, garlic, shallots, salt, galangal, dried red chilli, coriander seeds, kaffir lime peel, cuminmcinnamon, mace, tumeric and cardamom)
- 1x 400mL can of Light coconut milk

Cauliflower conconction:
- 1 Cauliflower head, fresh, washed and cut into 1" florets
- 2 Tbsp olive oil
- 2 Tbsp curry powder
- 2 tsp of salt
- 1x 540 mL can of chickpeas, rinsed and dried
- Tumeric
- Cayenne spice
- 4 Tbsp of hot Mango Chutney
- 4 Tbsp water
- 1 bunch of green onions (shallots), chopped

Directions:

Start by preparing the cauliflower, as this takes the longest.

Preheat oven 450 degrees. Line a baking sheet with parchment paper. In a large bowl, toss the cauliflower florets with olive oil, curry powder and salt. Spread evenly on baking sheet and cook for about an hour, or until the cauliflower is well browned. With about 30 minutes remaining, ona seperate sheet, spray cooking spray and spread chickpeas. Lightly sprinkle the tumeric and cayenne spices over, to add a little flavor. Place in the oven. When the time is up, combine the cauliflower, chickpeas and green onions in a large bowl. Whisk together chutney and warm water, and pour over cauliflower. Toss and serve.

To prepare the chicken
In a large skillet or frying pan (I used a wok), on medium high, fry curry paste in olive oil for 2 minutes. Add coconut milk and stir for another two minutes. Add chicken. Once liquid in pan starts to boil, turn down heat and let chicken cook through.

Serve over basmati rice.

**The Cauliflower can be a meal all it's own. I added a bit of cottage cheese to my leftovers for a richer, ceramier taste.

ENJOY!