Chicken and Cauliflower Curry

Curry is a staple in our household, but unlike when you eat a curry out, ours are always healthy, but still full of flavour. This dish does require a lot of spices, but as it’s one we have a lot as either a meat or veggie version we carry these all with us. Okay our motorhome does smell like the local Indian takeaway for a short while afterwards, but it’s so worth it.

HOB COOKING ONLY

Ingredients

  • Chicken or turkey breast or fillet diced (1 pack of 2 breasts is enough for 2 meals for 2 people)
  • Cauliflower chopped use about 1/2
  • Fresh spinach – a couple of good handfuls
  • Fresh Coriander chopped a good handful (if you can get it)
  • Tinned Tomatoes
  • 1 Onion
  • 1 to 2 tablespoons Olive Oil
  • An inch of fresh ginger peeled and chopped finely (use lazy ginger if no fresh)
  • 2 to 3 garlic cloves peeled and crushed (use lazy garlic if no fresh)
  • 3 heaped teaspoons Curry powder (we use hot as we like it spicy but choose yours to suit)
  • 1 teaspoon turmeric powder
  • 1 fresh chilli or 1/2 teaspoon chilli flakes (less if you don’t like it hot)
  • 1 to 2 teaspoons of cumin powder
  • 2 teaspoons cumin seeds
  • 2 heaped teaspoons of garam masala
  • 1 teaspoon dried coriander

Rice or nan bread to accompany

Method

If you have chance beforehand marinate the meat in all the dried spices together with a splash or two or olive oil ( if not the dried ingredients can be added after the meat)Heat the olive oil in a large frying pan for a couple of minutes. Add the onion and fry for 2 to 3 mins then add the garlic. Fry until soft over a medium heat ensuring the garlic doesn’t burn.

Once soft add the meat (if not marinated add the dry spices and ginger/chilli). Cook for around 10 mins. Add the Cauliflower and the tinned tomatoes (if it needs more liquid add a little water). Cook for around 20 mins. Add spinach around 5 minutes before the end and stir through fresh coriander just before serving.

When making a veggie version of this I use squash or sweet potatoes with the cauliflower and spinach.

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6 Comments Add yours

  1. Alun says:

    Good clear recipe. Must confess that as a Celt I tend to favour dishes from Europe with Mediterranean herbs and spices, but curry makes a great change and this recipe looks ideal, though being lazy I might fry curry powder with onions to start.

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    1. Hi Alun I mostly just chuck all the spices in when travelling as we are on the move a lot. It’s just as good in my opinion.
      Let me know how it goes.
      Andi x

      Like

  2. William Smyth says:

    Thank you for posting this recipe..im on the look out now for the relevant spices to make this tasty sounding dish over the weekend…mmmm

    Like

    1. I sometimes use coconut milk and tomatoes to vary the flavour. It’s a lovely combo. Let me know how it goes. Andi

      Like

  3. Can’t wait to try this it’s right up our alley. Thanks for posting!

    Like

    1. You’re welcome. Let me know what you think x

      Like

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