A spicy madras-style curry with chicken, cauliflower, tomato and pepper in coconut milk, flavoured with garlic, ginger and a fresh squeeze of lime. The dish is ready in half an hour and the cauliflower soaks up the sauce nicely. A tip: stir-fry the vegetables first for 4 minutes over a high heat, so they get some colour and stay firm after stewing.
Madras curry with chicken, cauliflower and lime
Madras curry with chicken, cauliflower and lime
Method
01
Cooking the rice
Cook the rice according to the packet.
02
Frying the chicken
Heat the oil in a large pan. Fry the chicken until brown all over, add the onion and fry for 2 minutes over a medium heat.
03
Stir-frying the vegetables
Add the cauliflower, tomatoes, pepper and red chilli and stir-fry for 4 minutes over a high heat.
04
Spices
Add the garlic, ginger, curry powder, turmeric, cumin and tomato purée and fry for 2 minutes over a medium heat.
05
Stewing
Add the coconut milk and water, bring to the boil and stew covered for 10 minutes until cooked.
06
Serving
Season with the lime juice and serve with the rice.
Tips & notes
Check that the chicken is cooked through. Curry powder sometimes contains mustard: check the label. For a milder curry, leave out the red chilli. Sprinkle with finely chopped coriander or flaked almonds (note: nuts). Do not leave cooked rice at room temperature for longer than an hour, cool it quickly and keep it in the fridge for 1 day at most.
Chef's tip
Fry the curry powder with the garlic and ginger for 1 to 2 minutes before the coconut milk goes in: the flavour becomes deeper and less raw.
Variations
- Vegetarian: replace the chicken with tofu, tempeh or lentils.
- With a handful of spinach stirred through the sauce in the last 2 minutes.
Contains:
Mustard
