Elawin
Guru
Prep time: 45 minutes
Serves: 2
Ingredients
1 tbsp olive oil
1 large onion, chopped
2-3 garlic cloves, finely chopped
6 cherry tomatoes, halved
1 heaped tbsp tomato purée
½ heaped tsp crushed dried chilli
½ heaped tsp coriander powder
½ heaped tsp cumin powder
½ heaped tsp turmeric powder
Water, as required
4 chicken legs
150 g cauliflower, divided into florets
1 heaped tbsp natural yoghurt
150 g basmati rice
Salt, black pepper, to taste
Chopped fresh coriander [cilantro] leaves (optional)
Method
1. Heat the oil and gently fry the onions for about 10 minutes until soft but not browned. Add the garlic, halved tomatoes, tomato purée, and spices. Fry gently for a further 2-3 minutes, then add a couple of tablespoons of water, and stir well.
2. Add the chicken and cook on a medium heat for about 5 minutes, turning occasionally. Then add the cauliflower and continue cooking for 10-15 minutes until the chicken is tender.
3. Add the yoghurt and stir well. Cook for a further 10 minutes. Add more water if necessary to stop the curry becoming dry.
4. Meanwhile, cook the rice as per packet instructions.
5. Add salt and pepper to taste, and serve with the rice and garnished with the coriander leaves if used.
Notes:
1. There should be no liquid in the finished curry, but it should still be moist.
2. The curry is quite fragrant but you can add more chilli and/or garlic according to individual taste.
3. I used 120 g rice and served with dal as well.
4. If you want a vegetarian version, substitute potatoes for the chicken.