Chicken and Cauliflower Curry

A quick and simple chicken curry with cauliflower florets.

I used:

3 - 4 tbsp oil
1 cinnamon stick
2 bay leaves
3 cardamom pods
4 peppercorns
3 cloves
Pinch of cumin seeds (optional)
6 cloves garlic, minced
1 inch piece ginger, minced
2 1/2 small onions, finely sliced
Salt to taste
1/2 capsicum, chopped (optional)
Chopped coriander
1 tomato, blended
1/2 tbsp turmeric powder
1/2 tbsp chilli powder
1 tbsp curry powder (i used Bolsts)
1 tsp coriander powder
1 tsp cumin powder
1/8 tsp paprika (optional)
1 baby chicken, curry cut, washed and drained
1 cauliflower, cut into florets then washed
Coriander to garnish

In a saucepan, heat your oil. Add your whole spices (cinnamon stick, bay leaves, cardamom, peppercorn, cloves and cumin) and allow to infuse for a minute. Add your garlic and ginger and brown.

Then add your onions, salt, capsicum and coriander and cook for about 5 - 10 minutes until softened. Then add your blended tomato and cook for a further 5 minutes. Put in your powdered spices (turmeric, chilli, curry, coriander, cumin and paprika) and stir. Add a little water if and when spices start sticking to the pan. Continue this for another 5 minutes.

Once oils have released, add your chicken and cook on a medium - high flame for about 2 minutes, constantly keeping your eye on it. Add a little water if needed, but the chicken releases it's own water anyway. Cover and cook for 5 minutes on a low heat.

Remove lid, shake saucepan slightly, add the cauliflower florets and stir gently. Cover and cook for 5 minutes.

After 5 minutes, take off the lid and add boiling water for the sauce. Shake the pan gently so water is distributed evenly, cover and cook on low - medium for 5 - 10 minutes.

Turn off heat, garnish with coriander and serve with rice.

Hope you enjoy!

Yaz ♥