Requires: 30 min
4 chicken thigh fillets, sliced
3-4 tsp curry powder
1 can coconut cream (400mL / 14oz)
1/2 medium cauliflower, chopped into bite sized pieces
3-4 tsp peanut butter
1 bunch coriander (cilantro), to serve
I enjoy a typical ‘curry powder’ that contains lots of turmeric but don’t hesitate to experiment with the world of powders. They are a real gem for adding loads of complex flavours with the flick of a teaspoon (or 2).
More substantial — serve with a handful roast cashews or peanuts or use more chicken.
Yes, if you don’t mind reheated chicken’s flavour. Make the curry up to a week beforehand (maintaining the coriander / cilantro separate). Store in the fridge or freeze. Top with the coriander and to serve only bring back to a simmer leaves.
ps. Tired of deciding what to cook?
2. Add a bit more oil and the curry powder to your pot. Cook for 30 seconds then add cauliflower and the cream.
Carb-lovers — serve with steamed rice or flat bread like naan, roti or chapattis.