This easy chicken curry makes for a richly flavorful and fragrant meal.
- 1.5 lb skinless chicken fillets cut into 1 inch pieces
- 3 cups cauliflower florets
- 2 tomatoes chopped
- 10 curry leaves
- 10 oz low-fat coconut milk
- 2 garlic cloves
- 1 inch piece ginger sliced
- 2 tsp whole coriander seeds
- 1 tbsp mild curry powder
- 2 small green chillies chopped
- 2 tbsp sunflower oil
- 1 onion chopped
- ½ cup water
- Coconut milk and lime or lemon wedges to serve
Place the garlic, ginger, coriander, curry powder and chilli in a blender and blend into a smooth paste. Set aside.
In a large saucepan heat the oil medium heat. Add the onion and cook for 3-4 minutes until softened. Then add the paste and cook, stirring for a 2 minutes or until fragrant. Add the tomato, curry leaves and cauliflower and cook for 2 minutes. Add the coconut milk and water. Bring to a simmer.
Add the chicken, season and cook for a 20 minutes or until the chicken is just cooked.
Garnish the curry with coconut milk and serve immediately with lime or lemon wedges.
Prep 15 minutes mins
Cook 30 minutes mins
TOTAL 45 minutes mins