(click to enlarge)
Chicken Cauliflower Curry
Cauliflower was brought from Europe, but India has become a world center
for cooking it. Cauliflower grows only in a few cool mountain valleys, so
it's expensive, and chicken is very expensive in India too, making
this a feature dish
Chicken meat (1)
Swiss Chard (3)
Chili Powder (4)
Prep - (30 min)
RUN - (25 min)
- Cut CHICKEN into bite size pieces.
- Break CAULIFLOWER into medium size florets. Split any thick
stems for faster cooking.
- Scald TOMATOES 1 minute in boiling water, quench in cold
water, peel and chop small.
- Shred CHARD into narrow strips. Use leaf only, reserving the
stems for another use.
- Chop ONION fine.
- Crush GARLIC and chop fine. Slice GINGER very thin and
chop fine. Mix.
- Grind Cumin and Coriander. Mix all Spices items.
- In a wok, kadhai or spacious sauté pan heat Oil very
hot and fry Chicken until lightly browned, Remove from the pan
and drain on paper towels. Do this in two or three batches so the oil
stays very hot and the chicken browns before drying out. It won't
take significantly longer than doing it all at once.
- Pour out all but 1 T Oil. Fry Onions stirring until
translucent, then stir in Garlic mix and Spices. Fry
stirring for a minute and then stir in Tomatoes.
Fry stirring until tomatoes are very soft and all the liquid has
evaporated, but there should be no browning.
- Stir in Coconut Milk and Water until well blended. Then
stir in Chicken and Cauliflower. Simmer covered until
Cauliflower is just tender, turning only a couple of times so as not
to break it up.
- Stir in Chard just until just wilted.
- Serve hot with plenty of steamed Basmati rice.
- Chicken: Weight is for skinless boneless
meat - with thigh meat highly preferred as it has much better flavor and
texture than the cardboard flavored breast meat sold in North America.
- Cauliflower: Weight is for florets
broken from the main stems.
- Chard: Preferably use the white stem
variety. Weight is leaf only without stems. Indian recipes often call for
spinach, but "spinach" in Indian is actually a beet green closely related
to Swiss Chard, so Chard makes the best substitute.
- Chili Powder: Reshampatti would be
appropriate, or Kashmir for mild, or Korean for in between. For details
see our Chili Page.
- Method: a good strategy is to do all
the prep and fry the Chicken - then start your rice and finish up the
curry when the rice is at least half done. The rice should have time to
rest (covered) for about 10 minutes before serving.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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