Cauliflower and Chicken Curry

NZ Woman's Weekly 2/4/2012

Annabelle White

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Serves 6

This dish combines some of our favourite ingredients – chicken, curry and cauliflower. Yum!

Ingredients

8	Boneless chicken thighs
2 tbsp	Peanut oil
1	Onion
2	Green chillies
2 tbsp	Root ginger
4	Garlic cloves
1 tsp	Chilli powder
1 tsp	Curry powder
2 tsp	Turmeric
2 tsp	Garam masala
2 tsp	Cumin seeds
2 cans	Canned tomatoes
400 ml	Coconut cream
3 cups	Cauliflowers
2 cups	Baby spinach

Directions

1. Cut chicken into bite-sized chunks. Heat 1 tablespoon of oil in a large saucepan, then brown the chicken pieces.

2. Remove chicken and set aside. Add the remaining oil and saute onion on low heat.

3. Add chillies, ginger, garlic, chilli powder, curry powder, turmeric, garam masala and cumin. Cook for 6 minutes, stirring constantly.

4. Pour tomatoes and coconut cream into the pan, then add chicken and cauliflower florets. Cook on a low heat for 10 minutes, stirring well.

5. Season with salt and pepper to taste, then stir through spinach for 1 minute. Serve with rice.

Cook's tip: Cooking times will depend on the size of the chicken pieces and the intensity of the heat. If you prefer bigger pieces of chicken in your curry, lower the temperature slightly and cook longer and slower.

Wine Match

This dish is best matched with
Chardonnay

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