Go Back
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
Cook 30 minutes
TOTAL 45 minutes
Makes 4 servings