Chicken and Cauliflower Curry

This dinner is brought to you by the letter C! The main ingredients are chicken, cauliflower and chickpeas; the sauce uses coconut milk, and it is served with a chapati on the side!

Ingredients (serves 2, with leftovers for lunch)

1 onion, chopped finely

1 thumb-sized piece of garlic, finely chopped

2 red chillies, deseeded and finely chopped

2 cloves garlic, finely chopped

1 cauliflower, cut into florets 

Handful of spinach leaves

2 chicken breasts, sliced

2 tsp ground cumin

2 tsp ground coriander 

2 tsp turmeric 

1 tsp chilli powder

1 tsp garam masala 

2 tsp cumin seeds

1 tin chopped tomatoes 

1 tin chickpeas

1 tin coconut milk

Method

1. Pre-heat the oven to 200C.

2. Toss the cauliflower florets in a splash of olive oil with the cumin seeds and some salt & pepper and pop in the oven.

3. Heat a tablespoon of oil (or ghee) in a large saucepan, then add the onion, ginger, garlic and chillies and cook until soft.

4. Add the dried spices and mix well. Allow to cook for a minute or so, until fragrant.

5. Add the chicken pieces, stirring well to cover. Cook for about five minutes, until the chicken is nicely coloured.

6. Add the tomatoes, chickpeas and coconut milk; bring to the boil then simmer for about 20 minutes. Add the roasted cauliflower pieces for the last 10 minutes or so. Towards the end, stir in the spinach until wilted. Serve with chapatis, chutney and yoghurt. Enjoy!