Chicken and cauliflower curry
Recipe type: Curries
A curry is a simple way to liven up the week. This one's hearty, aromatic and full of flavour.
- 60mls (1/4 cup) vegetable oil
- 2 tsp brown mustard seeds
- 1 medium brown onion, cut into thin wedges
- 2cm piece fresh ginger, peeled, cut into thin strips
- 2 garlic cloves, thinly sliced
- 15 fresh curry leaves
- 3 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp chilli powder
- Salt & ground black pepper, to taste
- 750g chicken thigh fillets, fat trimmed, halved
- 1 400ml can coconut milk
- 2 tsp white vinegar
- 1 small fresh red chilli, halved, deseeded, thinly sliced
- 2 limes, cut into wedges, to serve
- Heat 2 tbs of the oil in a large saucepan over medium heat. Add mustard seeds and cook for 30 seconds or until they begin to pop. Add the onion and cook over low heat, stirring occasionally, for 6 minutes or until the onion is soft.
- Stir in the ginger, garlic, curry leaves, coriander, turmeric, chilli powder, salt and pepper and cook, stirring, for 1 minute or until aromatic. Remove the mixture from the pan and set aside.
- Heat the remaining oil in the saucepan over medium-high heat. Add the chicken pieces and cook, tossing occasionally, for 5 minutes or until sealed all over. Return the onion mixture to the pan and add the coconut milk, vinegar and chilli. Bring to the boil, reduce heat to medium-low and simmer, covered, for 20 minutes or until the chicken is cooked through.
- Serve immediately accompanied by the lime wedges.
For a hotter curry, increase the chilli powder to 1 tsp. You can make the curry up to 3 days ahead and store in an airtight container in the fridge. To reheat, place in a saucepan and simmer over medium-low heat for 10 minutes or until heated through. Use light coconut milk if you prefer.