Chicken Cauliflower Curry

Name: Chicken Cauliflower Curry
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 8 chicken thighs; 1 cauliflower; 2.5 tablespoon olive oil; 1 tablespoon tomato paste; 1.5 cup tomato; ½ teaspoon salt; 1 ¾ cups chicken stock; ¼ cup pumpkin; 3.5 oz spinach; 2 tablespoon ginger; 1 yellow onion; 2 garlic; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 1 teaspoon cumin; 1 teaspoon Turmeric; ½ teaspoon paprika; ½ teaspoon garam masala; 1 - 2 tablespoon red chilli; 4 oz green beans; 2 tablespoon natural yoghurt

User Reviews

5

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
4
Calories
561 kcal
Course
Main Course
Cuisine
Indian

Chicken Cauliflower Curry

Raiden Walker

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There's nothing like a good Indian curry to feed a crowd! This chicken cauliflower curry recipe is packed with flavour because you're making your own curry paste. It's a hands-off recipe that cooks in the oven.

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Ingredients

Servings

8 chicken thighs bone-in, skin on (1.2kg)
1 cauliflower 560g, cut into florets, large
2.5 tablespoon olive oil
1 tablespoon tomato paste
1.5 cup tomato 390g, canned
½ teaspoon salt
1 ¾ cups chicken stock 420ml
¼ cup pumpkin 60g, optional, or coconut cream, puree
3.5 oz spinach 100g

Curry Paste

2 tablespoon ginger 30g peeled, grated
1 yellow onion 40g, small
2 garlic cloves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon cumin ground
1 teaspoon Turmeric ground
½ teaspoon paprika
½ teaspoon garam masala
1 - 2 tablespoon red chilli fresh, or to taste

To Serve

4 oz green beans 120g, fine
2 tablespoon natural yoghurt

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Instructions

Keep Screen Awake

Preheat the oven to 400F / 200C (electric) or 250F / 180C (fan-assisted).
Place the cauliflower florets and chicken skin side up in a deep roasting tray and toss with 1.5 tablespoon of olive oil and about ¼ teaspoon of sea salt flakes. Cook for 30 minutes.
Meanwhile, make the paste. Place everything in a small blender and blitz or use a pestle and mortar. Then fry the paste over a medium / low heat in 1 tablespoon of olive oil for 1 minute until the flavours release.
Add the tomato paste, chopped tomatoes, stock, ¼ teaspoon salt (or to taste remembering that you’ve seasoned the chicken and cauliflower too) and optional pumpkin puree if adding and simmer for 5 minutes.
Remove the chicken and cauliflower from the tray. Add the tomato curry paste mix to the tray. Place the chicken back in the tray skin side up. Cook for 30 minutes.
Add the cauliflower back in, spoon the sauce over the cauliflower and cook everything for a further 20 - 30 minutes until the chicken is cooked to your liking and crisp, adding in the spinach for last 5 minutes.

To Serve

Boil a pan of water. Add the beans and simmer for 2 - 3 minutes until al-dente. Then plunge into iced cold water. This gives the beans a crunch and keeps them perky and green.
Serve with fine green beans and Greek yoghurt and scatter fresh coriander/cilantro on top.

Notes

2g net carbs per serving. Makes 4 generous servings with thighs each.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
This recipe was first posted in October 2019 with the URL Keto Chicken Curry. I republished this URL in May 2024 with a more traditional curry recipe (quick and yummy) and moved the chicken cauliflower recipe here. To view earlier reader comments on this recipe (up to April 2024), head over to the keto chicken curry URL.