Description
A flavorful roasted cauliflower and chicken curry that combines aromatic spices, tender chicken thighs, and charred cauliflower florets in a rich coconut tomato sauce. Perfectly served with basmati rice, naan, or poppadums and fresh lime wedges for a delicious and comforting meal.
Ingredients
Scale
Curry and Chicken Base
- 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
Roasted Cauliflower
- 1 cauliflower, broken into florets, outer leaves finely sliced and core finely chopped
- 2 tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
To Serve
- Cooked basmati rice, naan and/or poppadums
- Lime wedges
Instructions
- Prepare the Roasted Cauliflower: Preheat your oven to 200C/180C fan/gas 6. In a bowl, toss the cauliflower florets with the vegetable oil, ground cumin, ground coriander, and ground turmeric until well coated. Spread the florets evenly onto a baking tray. Roast for 30-40 minutes until the cauliflower is tender and starting to char around the edges.
- Cook the Curry Base: While the cauliflower roasts, heat 2 tablespoons of vegetable oil in a large pan over medium-low heat. Add the sliced red onion, chopped cauliflower leaves, and core. Fry gently for 8-10 minutes until softened but not browned.
- Add the Chicken: Stir in the chopped chicken thighs and increase heat to medium. Fry for 4-5 minutes until the chicken begins to brown.
- Add Aromatics and Spices: Mix in the crushed garlic and grated ginger, cooking for 2 minutes until fragrant. Stir in the garam masala, ground cumin, ground turmeric, and chilli powder, cooking for another minute to bloom the spices.
- Build the Sauce: Add the tomato purée and soy sauce, stirring to combine. Pour in the chopped tomatoes, a quarter of a can of water, and the coconut milk. Stir everything together thoroughly.
- Simmer the Curry: Bring the mixture to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Serve: You can either stir the roasted cauliflower florets into the curry or serve them atop each portion. Garnish with chopped coriander. Serve hot alongside cooked basmati rice, naan or poppadums, and lime wedges for squeezing over for a bright, fresh flavor.
Notes
- Adjust chilli powder according to your heat preference.
- Ensure chicken is cooked thoroughly by cutting into a piece before serving.
- For a deeper flavor, allow the curry to rest for 10 minutes before serving.
- You can substitute chicken thighs with chicken breast for a leaner option, but thighs stay juicier.
- Leftover curry keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: chicken curry, roasted cauliflower, coconut curry, Indian curry, healthy chicken recipe
