Cauliflower and chicken curry


Cauliflower and chicken curry

Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 4

What You’ll need:

1 tbsp oil
6 large chicken thighs (skinless & boneless)
1 onion finely diced
2 green chillies finely diced
2 cm of ginger finely grated
3 cloves garlic pureed
Half tsp chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tin chopped tomatoes
1 can coconut milk
1 cauliflower broken into florets
Salt and pepper
2 large handful spinach

What to do:

1. Cut the chicken into bite sized chunks.

2. Heat the oil in a large frying pan, brown the chicken pieces on all sides then remove with a slotted spoon and set aside. Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft.

3. Add the green chilli, ginger and garlic and continue to cook, stirring for a further minute. Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for a minute to release the spices.

4. Tip in the tomatoes and coconut milk into the pan, then add the chicken and cauliflower. Stir well and simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.

5. Taste to check the seasoning then stir through the spinach until it just starts to wilt.

Why not try:

Serve with rice or flat breads. If you prefer you can use 3 tablespoons of masala curry paste rather than the separate elements in step 2.

For vegetarians miss out the chicken and add a drained tin of chick peas at the same time as the tomatoes.