Recipe: Chicken & Cauliflower Curry

This warm, protein-packed curry will get your taste buds tingling and your metabolism burning. We’ve used Romanesco Cauliflower for a more nutty flavour and more texture, but you can switch it up and use a regular cauliflower too.

Prep: 10 Minutes

Cook Time: 20 Minutes

Serves: 4

Per Serving Approx. 

Ingredients

• 600g Diced Chicken Breast
• 1 Medium Romanesco Cauliflower, Broken Into Florets
• 1 Peeled & Diced Onion
• 2 Chopped Red Chilli
• 3 Crushed Garlic Cloves
• 3 Chopped Tomatoes
• 400ml Coconut Milk
• 1 Tbsp Brown Sugar
• 1 Tsp Turmeric
• 1 Tsp Cumin
• 1 Tsp Chilli Powder
• 3 Tsp Garam Masala
• Salt & Pepper To Taste
• 1 Tbsp Olive Oil

Method

Step 1

Heat the olive oil in a large frying pan, and add the diced chicken making sure it’s browned on all sides. Once the chicken is browned, remove with a slotted spoon and set aside.

Step 2

Add a little more oil if needed. Place the diced onion into the pan and fry until soft, then add the chopped red chilli and garlic, stirring for 1 minute.

Step 3

Next, add in your brown sugar, garam masala, cumin, turmeric and chilli powder, stirring to release the spices for a further minute.

Step 4

Mix in the chopped tomatoes and coconut milk, and then add your browned chicken and the cauliflower florets. Stir well, and leave to simmer for 10 minutes covered by a lid on a moderate heat. Add a little water if the sauce becomes too thick.

Step 5

Taste and season with salt and pepper accordingly, and serve in a bowl with rice or chips, or if you’re feeling particularly indulgent, a coriander and garlic naan bread.

For a meat free option, try adding in a tin of chickpeas!