• 1 onion, finely sliced
  • 1 (more if you want it hotter) green bird’s eye chilli
  • 1 knob root ginger, grated
  • vegetable oil
  • 3 cloves garlic, crushed
  • 2 heaped tbsp ground coriander
  • 1 heaped tbsp cumin
  • 1 tsp turmeric
  • 800g chicken, cubed (thighs or breast)
  • 1 tsp salt
  • 3 cloves
  • 1 stick cinnamon
  • 3 cardamom pods
  • 1 tin (good quality) chopped tomatoes
  • 1 cauliflower, broken into florets
  • ½ bunch coriander
  • ½ lemon, juiced


  • STEP 1

    Fry the onion, chilli and ginger in 1 tbsp vegetable oil for 2 minutes and add the garlic. Almost immediately add the ground coriander, cumin and turmeric. Stir vigorously and cook for about 2 minutes. Add a splash of water every now and then to prevent sticking. Now throw in your chicken, salt, cloves, cinnamon, cardamom and tomatoes. Put a lid on the pot and cook on a medium heat for about 20 minutes.

  • STEP 2

    Add your cauliflower and cook for a further 10 minutes. The cauliflower will still have a lovely crunchy texture. Turn off the heat. Add the coriander and lemon juice.


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