How to Cook Chicken & Cauliflower Bhuna

Name: How to Cook Chicken & Cauliflower Bhuna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 skinless/boneless chicken thighs cut into large chunks; 1 small cauliflower cut into small florets; schmaltz or Clarified butter to cook; Sea salt to season; 5 cm piece ginger peeled & finely grated; 4 cloves garlic peeled & crushed; 2 large onions peeled & thinly sliced; 1 red pepper finely diced; 3 tbsp. Bhuna curry paste; 1 tsp. Garam masala; 1 tbsp. tomato puree; 1 tsp. tamarind paste; 200ml chicken stock; 400ml chopped tomatoes; 1 small bunch fresh coriander; 1 lemon; 1 tbls. corn flour mixed with a little cold water; pinch saffron (optional)

15 mins
1 hour
easy
4

Recipe by

Jeff Baker

Ingredients

8 skinless/boneless chicken thighs cut into large chunks
1 small cauliflower cut into small florets
schmaltz or Clarified butter to cook
Sea salt to season
5 cm piece ginger peeled & finely grated
4 cloves garlic peeled & crushed
2 large onions peeled & thinly sliced
1 red pepper finely diced
3 tbsp. Bhuna curry paste
1 tsp. Garam masala
1 tbsp. tomato puree
1 tsp. tamarind paste
200ml chicken stock
400ml chopped tomatoes
1 small bunch fresh coriander
1 lemon
1 tbls. corn flour mixed with a little cold water
pinch saffron (optional)

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Introduction

Cauliflower: Here we celebrate the great British cauliflower in peak season. There's a variety on offer, such as romanesque, which is a favourite with chefs. It's a truly versatile part of the brassica family pairing well with many foods. Here we lightly saute the florets before adding them to a Bhuna. Another favourite is to rub with melted butter and North African spices, then roast whole until tender. Cauliflower soup is also simple, homely and nutritious.

Method

chicken with cauliflower bhuna ingredients

To start, first sear the chicken, then the cauliflower in a little schmaltz or clarified butter, then keep to one side. In the same pan or dish, add a spoonful of schmaltz or butter and soften the garlic and ginger. After a couple of minutes, add the onions and cook gently until soft (this will take around 10 minutes).
Add the curry paste, Garam masala, tamarind and tomato puree, then cook for another 3 to 4 minutes before adding the chopped tomatoes, red pepper, saffron (if using) & the stock to the onion mix.
Cook over gentle heat for a few minutes, thicken with cornflour, then add the chicken and cauliflower to the sauce. Cover and simmer for 30 minutes until the chicken and cauliflower are both tender.
To finish, roughly chop the coriander and fold through the sauce.

Serve with freshly cooked basmati rice or Naan breads.

Note: The recipe can also be made in a slow cooker, following the instructions up to point 4 then slow cooking on high for 4 hours or low 8 hours.