Easy Cauliflower And Chicken Curry Recipes

CAULIFLOWER AND CHICKEN CURRY RECIPE

Steps:

• Firstly, wash chicken under cold running water and keeping it aside. Now, take a chopping board and chop tomatoes. Dice the onion, cut the cauliflower into florets and chicken into small pieces. Also, mince garlic cloves. Take a grater and grate ginger finely.
• Place a fry pan over medium heat and pour 1 tablespoon of oil in it, heat it. Once the oil heats, put the chicken thighs until brown from all the sides. When the chicken is cooked, keep it aside.
• Now, add the remaining oil over medium flame in the pan with diced onion and fry the onion until tender. To the same pan, add ginger and garlic. Cook the mixture for a minute. Now add chilli powder, turmeric, allspice, nutmeg, mace, cinnamon and brown sugar and cook for half a minute and stir well. While stirring continuously, add tomatoes and coconut milk and mix well.
• Finally, add the chicken and cauliflower to the mixture and cook for 8 minutes until all the ingredients are tender and well cooked. Pour water to make the consistency of the curry thick. Sprinkle salt, black pepper and stir well. Serve hot with steamed rice or roti.

EASY CAULIFLOWER AND CHICKEN CURRY

Steps:

• Gather the ingredients.
• 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.
• Add the remaining tablespoon of oil to the same pan, add the chopped onion and cook on medium heat until the onions are soft.
• 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.
• 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.
• Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.
• Serve the curry into warmed bowls with cooked rice, and/or naan bread or chapatis on the side.

CURRIED CAULIFLOWER AND CHICKEN

Steps:

• Put the oil in a 12-inch skillet, and turn the heat to high; add the onion, and cook, stirring occasionally, until it begins to brown. While it's cooking, trim the cauliflower and cut the florets into 1/2-inch-thick pieces.
• When the onion has browned a little, add the cumin seed and curry powder and cook about 30 seconds. Add the cauliflower, and stir, still over high heat, for another minute. Cut up the tomatoes, and add them to the pan along with their juice, 1/4 cup water and a generous sprinkling of salt and pepper. Cover, and turn the heat to medium-low.
• Cook 10 minutes, stirring once or twice. Add the chicken, stir, cover the pan again and cook 6 to 8 minutes longer, or until the chicken is cooked through. (If the sauce appears to be drying up at any time, add a little more water.) Stir in the lemon juice, taste and adjust seasoning. Garnish if you like, and serve.