Saturday, December 11, 2010
Chicken and Cauliflower Curry
Diced Chicken Thighs or Breasts
Ground Black Pepper
Finely chopped Onions
Finely sliced Ginger
Finely sliced Garlic
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.