Roasted Cauliflower and Butter Chicken Curry

Servings

Up to 6

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Heat Level

Purple pepperPurple pepperPurple pepper

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Prep Time

10 min

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Cook Time

30-40 min

Another goodie for your oven. This roasted cauliflower and chicken curry recipe uses our popular Spicy Butter Chicken Simmer Sauce to combine the richness of a tomato-based sauce with a kick of extra heat. Served with the fluffiest rice and a wedge of warm naan, this is comfort food at its finest. For a milder version, try it with our Butter Chicken Curry Simmer Sauce.

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Recipe calls for

Spicy Butter Chicken Curry Sauce

Ptk smmrsauce butterchkn

Ingredients

  • 6 cups cauliflower florets
  • 2 tbsp olive oil
  • Salt, to taste
  • 1 tbsp oil
  • 4 chicken breasts, boneless and skinless, diced
  • 1 jar Patak’s® Spicy Butter Chicken Curry Simmer Sauce
  • Fresh cilantro, chopped (garnish) 

Instructions

  1. Preheat oven to 350°F. 
  2. In a bowl, mix the cauliflower florets with the olive oil. 
  3. Transfer to a baking sheet and season to taste. 
  4. Cook in preheated oven for 30 min. 
  5. During this time, heat the oil in a pan. Add the chickena and sauté for 3 to 4 min, until seared and browned. 
  6. Pour in the Patak’s® Spicy Butter Chicken Curry Simmer Sauce and simmer for 15 min, stirring occasionally. 
  7. Serve with the roasted cauliflower and basmati rice. 
  8. Garnish with cilantro.
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