This recipe was inspired by the fact I am currently suffering from a triple whammy of a cold, tonsillitis and a chest infection so to say I’m slightly… congested would be something of an understatement. So, as a lover of hot, spicy food and curries, I decided to put together a curry that would be full of flavour, but also possess a powerful kick to banish even the most persistent of lurgies.
However, another objective of this curry was to try and produce a curry that is lighter and healthier than usual, so with this one I’ve used leaner chicken breast – where I would usually use the thigh for a curry – cauliflower, a small amount of cashew nuts for texture and flavour, and instead of using cream or coconut milk in the curry, I used soy cream which is lower in fat than the other two options.
While this is a very hot curry, you can completely tailor this to your tastes. Don’t want it so hot? Just leave out a few chillies. Don’t want to use soy cream? Use coconut milk, cream or even yoghurt if you fancy. It’s up to you!
Hot 'n' Spicy Chicken, Cauliflower & Cashew Nut CurryPrint Recipe
- 2 Large Chicken Breasts
- 300g Cauliflower, Chopped
- 60g Cashew Nuts
- 500ml Chicken Stock
- 400g Chopped Tomatoes
- 125ml Soya Cream
- 2 x Onions
- 4 x Cloves Garlic
- 25g Fresh Ginger
- 3 x Birds Eye Chillies
- 2 x Red Chillies
- Small Bunch Fresh Coriander
- 2 tsp Chilli Powder
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Tumeric
- ½ Chilli Flakes
- 2 Bay Leaves
- 2 tbsp Vegetable Oil
Chop one onion, you don't have to go too fine, peel the ginger and the garlic, and chop the birds eye chillies - you can remove the seeds if you want, but I left them in - and place into a food processor and blitz until they become a paste.
Add the two tablespoons of oil into a large pan, make sure it has a lid, over a medium-low heat, dice the second onion and place into the oil to soften for 5 minutes or so.
Add in the paste and cook for another 5 minutes, then add the chilli powder, paprika, cumin, coriander, tumeric and chilli flakes and cook for 5 more minutes.
While your onions and spices are cooking, dice the chicken breasts into bite-size pieces, and then clear a bit of space in the pan to allow the chicken to brown and develop some colour, then mix in with the onion and spices.
Add the chicken stock and chopped tomatoes into the pan, bring to the boil and then lower to a gently simmer and place the lid on and turn down to a very low heat and leave to simmer for 20 minutes.
After the 20 minutes is up, chop your cauliflower into florets or chunks, slice your red chillies, and add these and the cashew nuts to the pan and combine with the rest of the ingredients.
Pour in the soy cream to the curry, stir to combine, and then bring up to a gentle simmer again and leave on a low heat to simmer for another 25 - 30 minutes.
Serve with your choice of rice, naan bread, or any other traditional curry accompaniments, and enjoy the spiciness!