I have been meaning to post a Cauliflower and Chicken Curry recipe for ever but as usual my photos were a disaster. Have you ever heard there was a thing in photography called good lighting, I need to use that more. More good lighting.
Cauliflower and Chicken Curry
My photos look amazing today so I feel I am justified in finally posting my recipes. I know I go on about my photos but seriously it is a thorn in my side.
But I am working on it so everyday it gets a little better.
Cauliflower has been a craze for a while now. Cauliflower has loads of Vitamin K, this helps with keeping your bones strong and healthy.
It is also high in fiber content and helps with better circulation. For those always wanting to lose weight, the good news is that cauliflower is low in carbs and makes the ideal low fat substitute.
Is that enough reason for you to eat cauliflower? I should think so. Adding cauliflower to a curry makes even more yummy.
Is this another Quick and Easy Recipe
Of course it is, would I try to give you anything other than quick and easy. Yes, sometimes but only if I think it’s worth it.
This curry is seriously so quick and easy you can have dinner in 30 minutes. And what a delicious one too.
I haven’t used loads of spices for this dish but I did use a little more fennel than I usually do. I think fennel is really one of those under-rated spices yet it adds such an amazing flavor to dishes.
My mum used fennel a lot in her cooking. It’s where my I get the love for the spice.
Cooking the cauliflower
To speed up things and to avoid mushy cauliflower, unless you keep dishing up to take photos…haha, I did steam my cauliflower until tender and fried them before it was added to the curry sauce.
Although I did not add coconut milk to this curry, if you want more yumminess you can add some coconut milk instead of the water. This dish can be served with rice or Roti
If you try my recipe please drop me a comment and leave a star rating. It is always appreciated.
More Recipes to try:
Cauliflower and Chicken Curry
Spice Mix to marinate cauliflower and chicken
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp masala or chilli powder
- 4 small chicken breasts
- 2 cups cauliflower florets about half a small cauliflower
- 5 tbsp vegetable or light olive oil
- 1 onion finely chopped
- 2 tsp ginger/garlic paste
- 2 green chillies
- 1 sprig curry leaf
- 1 tsp ground soomph/fennel
- 1 tsp turmeric
- 1 tsp kashmiri chilli powder
- 1 tsp garam masala
- 2 tomatoes skin removed and pureed
- Cut the chicken breasts into cubes. Cut the cauliflower into little florets. Mix the spices for the marinade together. Use half to marinate the chicken and the other half to marinate the cauliflower.
- Heat 2 tablespoon oil and fry the cauliflower until the edges are crisp and golden brown. Remove and set aside
- Discard any burnt bits from the pan. Add another 2 tablespoon oil and fry the chicken, just until brown. Doesn't have to be fully cooked and do not over cook
- Add another tablespoon oil to the pan and fry the onion until golden brown. Add the chilli and curry leaf and fry for a minute
- Add the ginger/garlic paste and fry for another minute
- Add the turmeric, garam masala, fennel, chilli powder and mix. Cook for 2 minutes. Add a few drops of water if required
- Add the tomatoes and cook for 5 minutes. Add half cup water and cook until the tomatoes are cooked and the sauce thickens a little
- Gently mix in the cauliflower and chicken and cook on high heat for about 2-3 minutes, just until everything heats through. Season with more salt if required
- Garnish with coriander and serve hot with Rice or Roti
- You can add coconut milk instead of the water
- If you want a hot curry you can add more chilli powder or masala
- The green chilli definitely adds to the flavor of the curry so don't leave this out
- You can use chicken on the bone if you wish