Cauliflower and Chicken Curry
This Cauliflower and Chicken Curry is one of my favourites.
Cauliflower and Chicken Curry
It is cooked the South African Indian way. If you are not familiar with the South African way of cooking then I suggest you keep an open mind when trying this dish.
Alternatively, I suggest you look for a recipe that is cooked the authentic Indian way.
South African Indian cooking is influenced by the British, Dutch, African and of course Indian influence.
The dishes we cook is unique to South Africa and you will not taste it anywhere else in the world.
Often when I post recipes and foreigners try them negative comments are expected.
I assume it’s due to the fact that they expect it to taste like authentic Indian food and are often left disappointed.
???? What do we need to make this dish
- Cauliflower, of course it is the star of the dish and I didn’t know cauliflower and Chicken could taste so delish
- Chicken breasts, I wanted this to be a quick and easy dish. Chicken breasts definitely cooks very quickly
- Spices, because every Indian dish need some spice. Everybody’s taste is different and I add spices acccording to my tastebuds. Feel free to adjust as you wish
- Ginger Garlic Paste and Onion – two ingredients that form the base of almost all Indian dishes. The ginger garlic paste adds flavour to curries and helps take away the raw taste from chicken and meat
- Tomatoes – to add some moisture to the curry
- Dried Methi leaves – you will notice I used this in a lot of my dishes as I love the unique flavour it gives off
Cauliflower
Cauliflower has been a craze for a while now. Cauliflower has loads of Vitamin K, this helps with keeping your bones strong and healthy.
It is also high in fiber content and helps with better circulation. For those always wanting to lose weight, the good news is that cauliflower is low in carbs and makes the ideal low fat substitute.
Is that enough reason for you to eat cauliflower? I should think so. Adding cauliflower to a curry makes even more yummy.
Is this another Quick and Easy Recipe
Of course it is, would I try to give you anything other than quick and easy. Yes, sometimes but only if I think it’s worth it.
This curry is seriously so quick and easy you can have dinner in 30 minutes. And what a delicious one too.
????️ Watch how to make this Cauliflower and Chicken Curry
**Full recipe with all the steps in the recipe card at the end of this post
How to make Cauliflower and Chicken Curry
This dish is fairly simple to cook and I suggest you follow the instructions, especially if you struggle with cooking chicken breasts.
It can become overcooked and chewy fairly quickly.
I browned the chicken and cauliflower separately before cooking the sauce for the curry.
The reason I did this was to prevent the cauliflower and chicken from being overcooked.
Once the chicken and cauliflower is cooked you then make the sauce and simply add it.
Cooking the cauliflower
I marinated the cauliflower and fried them with a tablespoon of butter, just made life a little easier.
Mixing the spices with the cauliflower helps infuse the spices. At least that’s what I think.
???? More delicious dishes to try:
First Published, August 20th, 2020 Updated, January 28, 2025
Cauliflower and Chicken Curry
Ingredients
Curry
- 4 tablespoon vegetable oil
- 1 tablespoon butter
- 1 onion finely sliced
- 2 teaspoon ginger garlic paste
- 2 green chillies
- 1 sprig curry leaf
- 1 teaspoon ground fennel
- 1 teaspoon turmeric
- 2 teaspoon kashmiri chilli powder
- 2 tomatoes skin removed and blended
- 1 teaspoon dried methi leaves
- 1 teaspoon garam masala
- 1/2 cup hot water
- salt
- fresh coriander to garnish
Chicken Marinade
- 600 gram chicken breasts
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon ginger and garlic paste
- 1/2 teaspoon salt
Cauliflower Marinade
- 300 gram cauliflower
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon kashmiri chilli powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoon vegetable oil
- 1 tablespoon butter
Instructions
- Cut the chicken breasts into cubes and marinate with the spices, ginger garlic paste and salt. Refrigerate
- Cut the cauliflower into florets and marinate with the spices and oil
- Heat a large pan on the stovetop and add the cauliflower and the butter. Fry until the cauliflower is slightly charred.
- To the same pan, add another 2 tablespoon oil (adjust the amount of oil as required) and fry the chicken, just until brown, should take about 3 minutes. Doesn't have to be fully cooked. Do not over cook. You can do them in two batches. Set aside.
- Add another 2-3 tablespoon oil to the pan and fry the onion until golden brown. Add the chilli and curry leaf and fry for a minute.
- Add the ginger/garlic paste and fry for 30 seconds.
- Add the turmeric, fennel, chilli powder and mix. Cook for 1 minute. Add a few drops of water to prevent the spices from burning.
- Add the tomatoes and cook for 5 minutes. Add half cup water and cook until the tomatoes are cooked and the sauce thickens a little. You can add more water if you prefer a curry with more sauce.
- Gently mix in the cauliflower and chicken and cook on high heat for about 2-3 minutes, just until everything heats through. Season with more salt if required
- Add the garam masala and dried methi leaves. Mix the curry well.
- Garnish with coriander and serve hot with paratha or rice.
Notes
- You can add coconut milk instead of the water to the dish, it adds an amazing flavour.
- If you want a hot curry you can add more chilli powder or masala
- The green chilli definitely adds to the flavor of the curry so don't leave this out
- Some prefer a lot more oil in their dishes, if you wish to add more oil, feel free to do so. Instead of oil you can also use butter ghee as a substitute.
- The spices need to fry for a bit to get rid of the raw taste and this dish only requires about 20 minutes to cook. If you are cooking it much longer then you are overcooking the chicken.
- I do not recommend freezing this dish as I personally think the cauliflower can turn mushy
Mmmm, this looks delicious, I always hesitate to braise cauliflower now I can try your delicious recipe.
I do sometimes add chickpead to my chicken curry instead of potatos
I made this for supper tonight. It was absolutely delicious! It will become a firm favorite. Thank you for sharing. I did make a few changes due to lack of ingredients. I did not have green chilli, but didn’t want too much heat so it was just yummy and full of flavor. I did not have fresh tomato so used puree I had in the fridge. Worked perfectly. Thank you! Love it ????❤️
Easy dish to prepare. Very tasty.
Thank you so much for sharing your recipes. An awesome way to share happiness too. This recipe is the perfect balance of all spices. It’s convenient to be able to mix veggies and meat and not have to cook an additional item.