Chicken Curry with Cauliflower

Ingredients

• For the curry
• Boneless, skinless chicken thighs 500g
• Medium cauliflower 1
• Large onion 1
• Garlic cloves 3
• Fresh ginger 2cm piece
• Vegetable oil 2 tbsp
• Medium curry powder 2 tbsp
• Ground turmeric 1 tsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Chilli powder (optional) 1/2 tsp
• Chopped tomatoes 1 x 400g can
• Full-fat coconut milk 1 x 400ml can
• Chicken stock (or water) 100ml
• Salt to taste
• Black pepper to taste
• For serving (optional)
• Fresh coriander, chopped small bunch

Method

1. Cut the chicken thighs into bite-sized pieces and chop the onion finely. Cut the cauliflower into florets. Mince the garlic and grate the ginger.
2. Heat the vegetable oil in a large saucepan or casserole dish over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
4. Stir in the curry powder, turmeric, cumin, coriander, and chilli powder (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
5. Add the chicken pieces to the pan and brown them lightly on all sides.
6. Pour in the chopped tomatoes, coconut milk, and chicken stock. Season with salt and pepper. Stir well to combine all ingredients.
7. Bring the curry to a simmer, then add the cauliflower florets. Cover the pan, reduce the heat to low, and simmer gently for 20-25 minutes, or until the chicken is cooked through and the cauliflower is tender.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped coriander if desired.