We were going to roast a free range chicken but then I saw this recipe. What attracted me was the paste and it was delicious. The use of cauliflower was good. However, I followed all the instructions but found some of it browned a bit much. It didn’t affect the taste and the whole dish was delicious. The curry is nice on its own with some fresh spinach leaves or with steamed cauliflower rice. I will be making this again but with chicken fillets as it was a bit messy taking the chicken off the bone, shredding it and mixing it into the curry. It is worth making but I like keeping it simple. Try it and enjoy!
Prep time: 10 mins | Cook time: 1 hr 20 mins | Servings: 6
Nutrition: calories 377 | total carbs 12.5g | net carbs 7.7g (8.1g if adding pumpkin puree)| protein 44.6g | fat 16g | saturated fat 3.5g | fibre 4.8g | sugar 5.2g
- 8 chicken thighs, skin on & bone in (I used a whole chicken cut into pieces)
- 1 large cauliflower, florets only
- 2.5 tbsp olive oil
- 1 tbsp tomato paste
- 1 tin chopped tomatoes
- 1/2 tsp salt
- 1 3/4 cups chicken stock
- 100g spinach
- 120g fine green beans
- 1/4 cup pumpkin puree, optional (I chose not to include this)
- 2 tbsp grated ginger
- 1 small yellow onion
- 2 garlic cloves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/2 tsp garam masala
- 1-2 tbsp fresh red chilli
- Preheat the oven to 400F/ 200C/ 180 fan-assisted.
- Place the cauliflower and chicken, skin side up, in a deep roasting tray and toss with 1.5 tbsp of olive oil and a pinch of salt. Cook for around 30 minutes.
- As the chicken is cooking, make the curry paste. Place all the ingredients in a small blender, or a pestle and mortar, and blend until the ingredients come together. Fry the paste over a medium-low heat in 1 tbsp olive oil for a minute, until fragrant.
- To the paste, add the tomato paste, chopped tomatoes, chicken stock, 1/4 tsp salt, and pumpkin puree if using (I chose not to include pumpkin puree). Mix until all ingredients are incorporated and simmer for 5 minutes.
- Once cooked, remove the chicken and cauliflower from the tray. Add to the tomato curry paste mix to the tray, then place the chicken back in, still skin side up. Cook for a further 30 minutes.
- Next, add back in the cauliflower, spooning the sauce over, and cook for another 20-30 minutes until the chicken is cooked to your liking and skin crisp. Add the spinach for the last 5 minutes of cooking time.
- To a pan of boiling water, add the green beans, simmer for around 2-3 minutes, until al-dente. Then place into cold water, this keeps the beans crunchy.
- Serve the curry with green beans and rice. Optional: you can top the curry with a spoonful of greek yoghurt & fresh coriander.
Note: store in an airtight container in the fridge for up to 3 days, or freezer for 2 months.