30 Minute Chicken And Cauliflower Curry Recipes

30-MINUTE CHICKEN AND CAULIFLOWER CURRY

Steps:

• Heat the oil in a non-stick pan, then fry the chicken and onion with a pinch of salt for 5 minutes until the onion has softened a little and the chicken has browned. Add the pepper and cauliflower and cook for another 5 minutes, stirring.
• Stir in the curry paste and cook for 1-2 minutes until fragrant, then add the stock, tomatoes and bay leaf. Simmer for 10 minutes or until the sauce has thickened and the chicken is completely cooked through. Serve garnished with the coriander, plenty of black pepper and the lemon wedges for squeezing over.

CAULIFLOWER AND CHICKEN CURRY

Steps:

• 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

CAULIFLOWER CHICKPEA CURRY

Steps:

• Toss with the herbs and serve: Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf . If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).

CHICKEN CAULIFLOWER KORMA

Steps:

• Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
• Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
• Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.