Chicken and Cauliflower Curry
by Uyen Luu
This is an easy, throw-it-all-in-the-pot recipe. If you want to prepare it earlier and serve it later on in the day, you can cook it for the first 20 minutes and then finish it off just before serving. Feel free to add more vegetables to the mix or leave out the chicken altogether. It is a very easy dish for using up what is available – just be mindful of texture and how the vegetables contrast with each other and add softer vegetables towards the end of cooking. The curry will continue to cook in its residual heat, too. Use a combination of ginger and lemongrass or one or the other.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large frying pan or casserole dish (Dutch oven) over a medium heat, then fry the shallots, ginger, lemongrass and garlic for a couple of minutes until they start to brown.
Step 2
Add the chicken pieces, sprinkle over the curry powder and chilli flakes, if using, then stir-fry together for about 5 minutes to get a good even coating on all the chicken pieces. Add the cauliflower and carrots, if using, and stir together.
Step 3
Add the coconut cream or milk, stock cubes and 200mls of water or coconut water if cooking for 4. Stir well, then cook, covered, for 20 minutes over a medium-low heat, stirring occasionally.
Step 4
Add the cavolo nero and season with the fish sauce, then cook gently for a further 10 minutes.
Step 5
Stir through the coriander, then serve with a squeeze of lime, the chilli and Thai basil, if using. Serve with steamed rice, crusty baguette or buttered toast.
- Ingredients
- Based on 4 servings
-
3 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
2 Small Round Shallots, sliced 1x Sainsbury's Echalion Shallots 400g -
50g Fresh Ginger Root, peeled and finely chopped 1x Sainsbury's Ginger 100g -
2 Lemongrass, finely chopped 1x Sainsbury's Fresh Packed Lemongrass Sticks x2 -
4 Garlic Cloves, roughly chopped 1x Sainsbury's Garlic -
500g Boneless Chicken Thighs, cut into bite-sized pieces 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g -
2 tbsp Curry Powder, Vietnamese curry powder if you can get it 1x Sainsbury's Mild Curry Powder, Inspired to Cook 79g -
1.5 tsp Chilli (Hot Pepper) Flakes, according to taste 1x Sainsbury's Crushed Chillies 32g -
500g Cauliflower, cut into bite-sized florets 1x Sainsbury's Cauliflower -
2 Small Carrots, cut into battons or sliced 2x Sainsbury’s Carrots Loose -
400g Coconut Milk, or cream 1x Sainsbury's Coconut Milk 400ml -
2 Chicken Stock Cubes 1x Kallo Organic Chicken Stock Cubes 8x11g -
100g Cavolo Nero, sliced into 4 cm thick pieces, cabbage or spinach 1x Sainsbury's Cavolo Nero, Black Kale 200g -
2 tbsp Premium Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
20g Coriander Leaves, roughly sliced 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, quartered, to serve 1x Sainsbury's Limes -
1 Red Chilli, sliced to serve 1x Sainsbury's Red Chillies 65g -
2 pouches Steamed Rice, crusty baguette or buttered toast to serve 2x Ben's Original Jasmine Microwave Rice 220g