Cauliflower and Chicken Curry
Heavenly roasted cauliflower and chicken in a spicy sauce
Servings: 4
Ingredients
Spice Mix to marinate cauliflower and chicken
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp masala or chilli powder
- salt
Curry
- 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
Instructions
- 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
Notes
- 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