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Cauliflower and Chicken Curry

November 19, 2014

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I should preface this post by saying this is not actually curry… assuming the defining characteristic of a curry is curry powder (which seems logical to me). So let’s instead say this dish is very reminiscent of curry with a sweet and spicy coconut broth and other complex curry-like notes. I made this on Friday during a brief window I had before heading to a friends birthday. I needed something I could throw in the oven and forget about while I ran to the gym, and this worked perfectly with about 7 minutes of prep! I ended up buying some wine and a birthday card instead of going to the gym but the timing of 45 minutes still worked! I added some cauliflower and snap peas today to complete the dish and it turned out beautifully.

Ingredients:

  • 6 boneless skinless chicken thighs
  • 1 can coconut milk
  • 3 tbs tamari (milder type of soya sauce)
  • 1 tbs honey
  • 2 heaping tbs sambal olek (OR MORE!)
  • Juice and zest of one lime
  • 1 tbs sesame oil
  • 5 green onions finely minced
  • 2 cloves of garlic grated or finely minced
  • 1 head of cauliflower broken down to florets (on the smaller size)
  • 2 cups of snap peas trimmed
  • 2 medium sweet potatoes, washed and cut into one inch cubes (skin on)
  • Chile flakes
  • Olive oil
  • S&P
  • 1/3 cup of chopped cilantro
  • Sriracha (according to your taste!)

Method:

  1. Preheat your oven to 350C.
  2. Wash sweet potatoes and cut into 1 inch cubes (leave skin on). Place on a baking sheet.
  3. Drizzle potatoes with olive oil, a generous tsp of chile flakes and salt and pepper. Put in the oven and it will be ready when the chicken is ready.
  4. Season chicken thighs with S&P and if you have time brown them in a pan on med-high heat (less than a minute on each side) and then move into roasting dish OR if you have time to marinate omit this step and just stick the dish with the marinade and chicken in the oven. Seems less messy that way…
  5. Combine coconut milk, tamari, honey, sambal olek, sesame oil, lime juice, lime zest, green onions, and garlic in a bowl. Mix well and then pour over chicken – either marinate in the fridge for 24 hours (or as long as you have) or just pop in the oven. Cook for 30 minutes.
  6. Break cauliflower down into florets and steam for about 8-10 minutes (you want them to retain some of their crunch)
  7. Combine the chicken and sauce with the roasted cauliflower and sweet potatoes, add the snap peas (I added them raw but you could give them a little steam if you like them more tender).
  8. Plate the curry and garnish with cilantro and sriracha sauce.

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