Dish of Chicken Cauliflower Curry
(click to enlarge)

Chicken Cauliflower Curry


India
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
1 hr
Prep		 India has become a world center for cooking European Cauliflower. It 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

14
14
1
3-1/2
4
2
1/3
------
1/3
1
1/2
1/3
1/2
1/8
------
1/4
8
1/2
oz
oz
#
oz
oz
cl
in
---
t
t
t
t
t
t
---
c
oz
c
Chicken meat (1)  
Cauliflower (2)
Tomatoes
Swiss Chard (3)
Onion
Garlic
Ginger
-- Spices
Cumin Seed
Coriander Seed
Turmeric
Chili Powder (4)
Salt
Pepper
---------
Oil
Coconut Milk
Water
Prep   -   (30 min)
  1. Cut CHICKEN into bite size pieces.
  2. Break CAULIFLOWER into medium size florets. Split any thick stems for faster cooking.
  3. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop small.
  4. Shred CHARD into narrow strips. Use leaf only, reserving the stems for another use.
  5. Chop ONION fine.
  6. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
  7. Grind Cumin and Coriander. Mix all Spices items.
RUN   -   (25 min)
  1. 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.
  2. 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.
  3. 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.
  4. Stir in Chard just until just wilted.
  5. Serve hot with plenty of steamed Basmati rice.
NOTES:

  1. 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.

  2. Cauliflower:

      Weight is for florets broken from the main stems.

  3. 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.

  4. Chili Powder:

      Reshampatti would be appropriate, or Kashmir for mild, or Korean for in between. For details see our Chili Page.

  5. 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.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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