Chicken And Cauliflower Curry Recipes

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

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.

CHICKEN CAULIFLOWER CURRY

Steps:

• Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
• In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes.
• Add curry paste; cook, stirring, until fragrant, about 1 minute.
• Drain tomatoes and add to skillet.
• Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
• Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro.

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.