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Ingredients
- onion 1, finely sliced
- green bird’s eye chilli 1 (more if you want it hotter)
- root ginger 1 knob, grated
- vegetable oil
- garlic 3 cloves, crushed
- ground coriander 2 heaped tbsp
- cumin 1 heaped tbsp
- turmeric 1 tsp
- chicken 800g, cubed (thighs or breast)
- salt 1 tsp
- cloves 3
- cinnamon 1 stick
- cardamom pods 3
- chopped tomatoes 1 tin (good quality)
- cauliflower 1, broken into florets
- coriander ½ bunch
- lemon ½, juiced
Method
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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.
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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.
Nutritional Information
- Kcals 387
- Carbs 15.5g
- Protein 56.4g
- Fat 11.5g
- Salt 1.73g
- Fibre 5g