Easy Cauliflower and Chicken Curry
Learn a nutritious, easy cauliflower and chicken curry recipe with fabulous, crisp, tasty cauliflower and lots of spices. It's a perfect supper dish.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6large chicken thighs (skinless and boneless)
- 2tablespoon oil
- 1large onion (finely diced)
- 2green chilies (finely diced)
- 1piece ginger (1-inch, finely grated)
- 3cloves garlic (minced)
- ½teaspoon chili powder
- 1teaspoon turmeric
- 2teaspoon garam masala
- 1tablespoon brown sugar
- 1tin tomatoes (chopped)
- 1can coconut milk
- 1cauliflower (broken into florets)
- Salt to taste
- Black pepper to taste
- 2large handfuls spinach
Instructions
Step 1
Gather the ingredients.Step 2
Start by cutting the chicken thighs into 2.5-centimeter ( 1 x 1-inch) sized chunks. Heat 1 tablespoon oil in a large frying pan and brown the chicken on all sides. Remove the chicken from the pan and keep to one side.Step 3
Add the remaining tablespoon of oil to the same pan, add the chopped onion and cook on medium heat until the onions are soft.Step 4
Add the green chile, ginger, and garlic and continue to cook for 1 minute, taking care not to burn. Then, add the chili powder, turmeric, garam masala , and sugar and cook for a further minute stirring constantly.Step 5
Pour in the tomatoes and coconut milk , stir well, then add the chicken and cauliflower. Simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.Step 6
Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.Step 7
Serve the curry into warmed bowls with cooked rice, and/or naan bread or chapatis on the side.