Cauliflower and Chicken Curry – Respect Food

Cauliflower and Chicken Curry

A nutritious and wholesome meal to enjoy all the benefits of cauliflowers. This recipe can also be adapted for non-meat eaters by simply omitting the chicken.

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45 Min.


6 large chicken thighs (skinless and boneless)
2 tbsp oil
1 large onion (finely diced)
2 green chilies (finely diced)
1 piece ginger (1-inch, finely grated)
3 cloves garlic (minced)
1/2 tsp chili powder
1 tsp turmeric
2 tsp garam masala
1 tin tomatoes (chopped)
1 can coconut milk
1 cauliflower (broken into florets)
Salt to taste
Black pepper to taste
2 large handfuls of spinach


Gather the ingredients.

Start by cutting the chicken thighs into 2.5cm sized chunks. Heat 1 tablespoon oil in a large frying pan and brown the chicken on all sides. Remove the chicken from the pan and keep it to one side.

Add the remaining tablespoon of oil to the same pan, add the chopped onion and cook on medium heat until the onions are soft.

Add the green chili, ginger, and garlic and continue to cook for 1 minute, taking care not to burn it. Then, add the chili powder, turmeric, garam masala, and sugar and cook for a further minute, stirring constantly.

Pour in the tomatoes and coconut milk, stir well, then add the chicken and cauliflower. Simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.

Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.

Serve the curry in warmed bowls with cooked rice, and/or with Naan bread or chapattis on the side.