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Chicken curry with grilled turmeric cauliflower and kachumber

Published on 21 September 2020 at 17:01

I love Indian food! It's pretty damn amazing what comes out when you mix a bunch of spices! This chicken curry is the school example of comfort food, accompanied with some grilled cauliflower which I have seasoned with some turmeric. Because this curry can be spicy, I also made some kachumber, which sounds fancy but is just a small salad made out of cucumber, tomatoes, onion and lemonjuice. Easy as can be! The list of ingredients might seem large, but this curry is so worth it!

Tip: not a fan of cilantro? Don't use the leaves and I promiss you won't taste it!

Method:

  1. Fry all the spices from the first three ingredients on the list on a low fire until fragrant. Let cool down and grind in a spice grinder or with pestle and mortar.
  2. Season the chicken with salt and pepper and grill on high heat to get some nice colouring on the sided. Take out of the pan and set aside.
  3. In a blender, add the onion, garlic, chilis, ginger and stalks of the cilantro and mix until a paste forms. Fry in 2 tbs of sunflower oil for 2 minutes but don't let it caramelize. 
  4. Add the curry leaves, currypowder, tomato passata, coconut milk and the spice mixture. Mix together. Then add the stock and chicken and cook on a low fire for 25 minutes. 
  5. For the kachumber: mix together all the ingredients and set aside.
  6. Meanwhile sprinkle some olive oil on the cauliflower and season with the turmeric. Grill on 220 degrees for 20 minutes in a preheated oven.
  7. Fill  bowl with the curry, cauliflower and add a big spoonful greek yoghurt. Eat together with the kachumber. Enjoy!

RECIPE (4 persons)

Ingredients:

  • 2 ts of the following dried spices: cumin, cilantro and fenugreek seed
  • 2 ts turmeric
  • 1 ts fennel seed
  • 1 medium sized onion, chopped
  • 2 large cloves of garlic, chopped
  • 2 to 3 green chilis, chopped
  • 15gr cilantro, stalks and leaves seperated
  • 3 to 4 cm ginger, peeled with the back of a spoon
  • 600gr chicken thighs, in chunks
  • 1 tbs curry powder and ¼ ts chili powder
  • 20 dried curry leaves
  • 400 gr tomato passata, canned
  • 400 ml coconut milk
  • Chicken stock
  • ½ cauliflower, in chunks
  • 1 ts turmeric
  • Greek yoghurt
  • Naan bread, prepared according to package

Ingredients kachumber:

  • 2 large tomatoes, deseeded and chopped
  • 1 red onion, finely chopped
  • ½ cucumber, chopped
  • 1 tbs lemon juice
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