Coconut and Cauliflower Chicken Curry
Ingredients
- 1 medium roaster chicken
- 4 tbsp oil
- 3 - 4 onions, sliced
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 2 tsp salt (adjust to taste)
- 2 - 4 tbsp desiccated coconut (I used 2 tbsp but add more if you want a stronger coconut aroma/taste)
- pinch of fenugreek seeds
- 3 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- half a head of cauliflower, cut into large florets
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1.5 tsp cumin powder
- 2 tsp curry powder
- 8 whole peppercorns
- 1 clove
- water as needed
Preparation
Heat oil in a saucepan and add the onions, ginger, garlic, salt, desiccated coconut and the whole spices. Allow to cook until soft and oil has separated from the onions, add splashes of water if necessary.
Mash the softened onions using a potato masher and add all the ground spices, the clove and whole peppercorns. Fry for a few minutes, add a splash of water if it seems dry.
Once the oil has separated from the masala, add the chicken pieces, mix well and cook for 10 minutes.
Add in the large cauliflower florets, mix well to coat with the masala and leave to cook for 8 minutes. Next, top up with water and bring to a boil, boil for another 10 minutes.
Lastly, garnish with coriander and serve with hot rice or a flatbread of your choice and enjoy!
