Chicken Curry on Roasted Cauliflower

When I feel like curry, I always think of my dear friend Nida (I have her green chicken recipe here). She’s showed me how to do a fish curry but I had chicken and while I knew it was similar, I had to give her a quick call to confirm.

Here’s her recipe.


  • 6 chicken breasts, cubed
  • 1 onion, finely diced
  • 1 tbsp garlic, finely diced
  • 1 tbsp ginger, finely grated
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp garam masala
  • 1 tin of tomato paste
  • 3 tbsp plain kefir or yogurt (optional)
  • juice of one lemon
  • 1 bunch of coriander, for garnish


In a large saucepan over medium heat, heat healthy oil of your choice and add onions.  Sauté onions until translucent, then add garlic and ginger.  Stir for a minute or two, then add the spices (cumin, coriander, garam masala) and cook until fragrant.  It will start to form a paste.  At this point, add your tomato paste and an equivalent amount of water.  Bring to a simmer.  Add  the chicken and cook on simmer for about 20 minutes, depending on the size of your chicken pieces.

Once the chicken is cooked, remove the pan from the heat and add your dairy (cannot substitute  coconut milk – it changes the taste). Serve over roasted cauliflower or cauliflower rice, with a lemon wedge and chopped cilantro.


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