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Chicken with cauliflower bhuna


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.


chicken with cauliflower bhuna ingredients
  1. 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).
  2. 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.
  3. 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.
  4. To finish, roughly chop the coriander and fold through the sauce.
cauliflower with curry paste

to serve

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.

chicken with cauliflower bhuna