Saturday, December 11, 2010

Chicken and Cauliflower Curry

Diced Chicken Thighs or Breasts
Cauliflower Florets
Ground Black Pepper
Mustard Seeds
Cumin seeds
Grated Nutmeg
Finely chopped Onions
Finely sliced Ginger
Finely sliced Garlic
Vegetable Oil
Green Peas

1] Dry fry the Cumin and Mustard Seeds then grind them in a pestle and mortar.

2] Marinade the Chicken and Cauliflower together for two hours in the Yogurt, Cumin, Mustad Seeds, grated Nutmeg and Black Pepper.

3] Heat the Oil in a pan and gently fry off the Onion. When it starts to colour add in the finely chopped Garlic and Ginger, and cook for a few minutes.

4] Turn up the heat, add in all the marinade and stir until the Chicken and Cauliflower takes on a little colour.

5] Pour in some boiling water until it just covers the Chicken and Cauliflower.

6] Place in the oven at Gas Mark 5 for about 20 minutes.

7] Stir in some frozen Peas and put back in the oven for another 5 minutes.

8] If the sauce is still to wet, reduce on the hob.

Serve with Rice.