Back in the day, I used to work as a waitress in an Indian food restaurant. It was one of the best times of my life because I was going to nutrition school, working with my friends at the restaurant, and eating amazing Indian food at least twice per week. I still have a bunch of recipes from the restaurant which the sous chef snuck to me but it’s very difficult to make them taste exactly the same as they did all those years ago.
But I have to say that this recipe for Cauliflower Chicken Curry is just as good, if not better, than any number of their chicken recipes. I’m actually proud to be able to say that because this recipe has taken me a long time to perfect. If you like curry, coconut, cauliflower, chicken… and the letter C, I encourage you to try it!
Now before I get into the recipe, I’d like to mention that some women have trouble when they are pregnant with spicy foods. Their stomach is being smushed by the baby, and therefore has little tolerance for irritating spicy foods which can cause heart burn. But if you can stomach it, eating strong tasting food is good for the baby because it actually allows them to get used to the taste before they are even born. Please don’t ask me how this works, but research has shown that babies who are exposed to ethnic flavours during pregnancy are more accepting of those same flavours when food is later introduced. Pretty cool eh?!
Ok so without further ado, here is my recipe for Cauliflower Chicken Curry!
Cauliflower Chicken Curry
Note that this recipe is full of curry spices, but it is mild. If you want more heat, you can through in some hot peppers when you are cooking the onions.
1 Medium Onion – diced
1 Tbsp Coconut Oil
4 Chicken Breasts, chopped into 2 inch chunks
1 tsp Sea Salt
½ tsp Pepper
3 cloves Garlic – minced
2 tsp Ginger – minced
2 Tbsp Curry Powder
1 Tbsp Garma Masala
1 medium Tomato – diced
½ cup Coconut Milk – full fat
1 Head Cauliflower – chopped into florets
½ cup Water or Stock (vegetable or chicken)
Heat coconut oil on medium heat, then add onions and sauté until softened, about 5 minutes.
Add chicken, salt, and pepper to onions and cook for about 4 minutes until chicken starts to brown.
Add garlic and ginger and cook for 1 minute.
Add curry, garma masala and tomato, mix well to combine.
Add coconut milk, then cauliflower and mix well
Finally add water or stock and simmer covered for about 10 minutes, then uncovered for 10 – 15 minutes. The final cook time depends on how much gravy you like so keep an eye on it. If you like lots of gravy you can add an extra 1/2 cup of stock.
NOTES: Stir well to coat the cauliflower in the beginning, but as the dish cooks, stir as little as possible to prevent the breakdown of the cauliflower. Otherwise the cauliflower will break apart thickening the gravy which is also nice, just depends on your preference. Also, perfect this recipe over time by adjusting the curry powder and garma masala to your tastes, everyone has their preference for just exactly how much they like!
Makes 6 Servings
Serve over brown rice