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[Leftover] Indian Chicken Saute with Cauliflower
and okra 'fries'

Active: 30 Total: 30
With warm spices and roasted okra on the side, this quick-cooking saute is made extra fast thanks to cauliflower that was cooked earlier in the week.


Indian Chicken Saute:
  • Shallots - 2 cloves , diced
  • Chicken thighs, boneless and skinless - 1 1/2 lbs , thinly sliced
  • Garam masala - 1 tsp
  • Butter - 1 Tbsp
  • Cauliflower (leftover from Monday) - ~4 cups
  • Lemon juice - 1 tsp
Roasted Okra ‘Fries’:
  • Okra - 1 lb , trimmed and halved (sub green beans)
  • Oil, cooking - 1 Tbsp
  • Curried Mayonnaise (ingredients listed separately) - 4 Tbsp
Curried Mayonnaise:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Curry powder, mild - 3/4 tsp


  1. Shallots - (If prepping right before cooking, get oven heating first.) Dice shallots. (Can be done up to 5 days ahead)
  2. Curried mayonnaise - Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)
  3. Chicken - Thinly slice chicken. Toss with garam masala and season with some salt and pepper. (Can be done 1 day ahead)
  4. Okra - Slice stems off okra and halve lengthwise.

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  1. Heat oven to 450F / 232C.
  2. Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
  3. While okra roasts, heat a large saute pan over medium heat. Add butter and then shallots and chicken to melted butter. Saute until chicken is nearly cooked through, 3 to 4 minutes.
  4. To chicken, add cauliflower and saute until heated through. Remove from heat and squeeze lemon juice over top. Season with some salt and pepper.
  5. Serve chicken saute with okra and curried mayonnaise on the side. Enjoy!



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