Ingredients

2 tbsp vegetable oil

1 red onion, sliced

4 boneless, skinless chicken thighs, chopped

3 garlic cloves, crushed or finely grated

Thumb-sized piece of fresh ginger, peeled and finely grated

2 tsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1-2 tsp chilli powder, or to taste

1 tbsp tomato purée

1 tbsp soy sauce

400g can chopped tomatoes

400g can coconut milk

Handful of chopped coriander

Cooked basmati rice, naan and/or poppadums, plus lime wedges, to serve

1 cauliflower, broken into florets, outer leaves finely sliced and core finely chopped

2 tbsp vegetable oil (for roasting cauliflower)

½ tsp ground cumin (for roasting cauliflower)

½ tsp ground coriander (for roasting cauliflower)

½ tsp ground turmeric (for roasting cauliflower)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a bowl, toss the cauliflower florets with 2 tablespoons of vegetable oil, cumin, ground coriander, and turmeric until well coated. Spread the florets on a baking tray and roast for 30-40 minutes until tender and beginning to char on the edges.

Step 2: While the cauliflower roasts, heat 2 tablespoons of vegetable oil in a large pan over medium-low heat. Add the sliced onion, the cauliflower leaves, and chopped core. Cook for 8-10 minutes until softened but not browned.

Step 3: Add the chopped chicken thighs to the pan and increase the heat to medium. Fry for 4-5 minutes until the chicken starts to brown.

Step 4: Stir in the garlic and ginger, cooking for a couple of minutes until fragrant. Then add garam masala, ground cumin, turmeric, and chilli powder. Stir well and cook for 1 minute to release the spices’ aroma.

Step 5: Mix in the tomato purée and soy sauce, followed by the chopped tomatoes, a quarter of a can of water, and the coconut milk. Bring the curry to a gentle simmer.

Step 6: Let the curry cook for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.

Step 7: To serve, you can either stir the roasted cauliflower through the curry or divide the curry between bowls and top with the roasted cauliflower and chopped coriander. Serve with basmati rice, naan or poppadums, and lime wedges for squeezing over.

Tips & Variations

For extra depth, toast the spices gently in the pan before adding other ingredients to enhance their flavor.

You can substitute chicken thighs with chickpeas or paneer for a vegetarian version.

If you prefer less heat, reduce the chilli powder or omit it entirely.

Add a handful of spinach or kale at the end of cooking for extra greens.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use chicken breast if you prefer leaner meat, but cooking time may be slightly shorter. Adjust accordingly to avoid overcooking.

Is it possible to make this curry spicier?

Definitely. Increase the amount of chilli powder or add fresh chopped chillies when cooking for more heat. Just be sure to balance the spice level to your taste.