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Cauliflower and Chicken Curry in a white bowl with rice and paratha
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5 from 3 votes

Cauliflower and Chicken Curry

A Spicy Cauliflower and Chicken Curry cooked the South African way
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: butter chicken curry, cauliflower chicken curry, low carb curry
Servings: 4

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

  1. You can add coconut milk instead of the water to the dish, it adds an amazing flavour.
  2. If you want a hot curry you can add more chilli powder or masala
  3. The green chilli definitely adds to the flavor of the curry so don't leave this out
  4. 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.
  5. 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.
  6. I do not recommend freezing this dish as I personally think the cauliflower can turn mushy