Make a kickin’ chicken curry tonight! Chicken is a lean, versatile and budget-friendly option for mealtime. A basic chicken curry can be a crowd pleaser and neither dull nor has to be predictable. Take a break from your regular chicken curry and pair it with fresh vegetables. By pairing cauliflower to your chicken curry, you’ll savor the season in a healthier way.
The curry unites garlic, ginger, cumin, turmeric, and chili pepper. The spices make a very fragrant simmer sauce for the chicken and the cauliflower. Fresh cilantro provides an herbal note which is refreshing. Feel free to pair the curry with piping hot rice, some bread or chapatti.
Cauliflower and Chicken Curry
- Yield: 4-6 servings 1x
Description
Try a variation of simple chicken curry by adding cauliflower. Enjoy the fragrant dish with rice or chapatti.
Ingredients
- 2 lbs chicken,
- 1 cup onion, chopped
- 3 tablespoon ginger, chopped
- 3 tablespoon garlic, chopped
- 2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 3-4 red chili
- ½ cup oil
- salt, according to taste
- 1 medium cauliflower, cut into small florets
- Cilantro, to garnish
Instructions
- In a heavy bottomed pan, add all ingredients except cauliflower and cilantro.
- Sauté for about 5-6 minutes in medium heat. Cook covered on low-medium heat, stirring time to time to prevent burning.
- Once chicken is tender add the cauliflower and 2 cups water.
- Cook in medium heat for 10-12 minutes more until gravy thickens to your desired consistency and cauliflower is tender.
Notes
Some red chilies are very hot while others are not. Adjust the number of red chili per your taste preferences.
You may try adding variation of other starches and vegetables such as potatoes, carrots, tomatoes, etc.
- Category: Main
- Cuisine: Bangladeshi
Frequently Asked Questions
Can I use frozen cauliflower in this chicken curry recipe?
Yes, you can use frozen cauliflower, but make sure to thaw and drain it before adding it to the curry to prevent excess water from affecting the sauce.
What type of chicken should I use for this curry?
Boneless, skinless chicken thighs or breasts work well for this recipe, as they remain tender and absorb the flavors of the spices.
How spicy will the curry be with the chili pepper?
The heat level will depend on the type and amount of chili pepper you use; you can adjust it to your taste by starting with less and adding more if desired.
