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Chicken Curry with Roasted Cauliflower

Ingredients

  • 6 oz tomato paste 1 can
  • 1.5 cups water more as needed
  • 1 tbsp vinegar
  • 1/4 cup chopped onion
  • 1.5 lb chicken thighs
  • 1.5 cups diced potatoes
  • 3 tbsp curry powder
  • 1 tsp dried lime
  • salt to taste
  • pepper to taste
  • 1 cauliflower optional

Instructions

  1. Preheat the oven to 400 F. Chop the cauliflower into small florets. Toss with olive oil and salt. Roast cauliflower until tender, about 45 minutes to an hour.  

  2. Trim excess skin and fat from the chicken thighs. Sprinkle with salt and pepper. Add them to a large pot. Sear the chicken thighs on high heat for 2-3 minutes on each side, or until lightly browned. Remove thighs from the pot and set aside. 

  3. In the same skillet where you cooked the chicken thighs, add a bit of oil. Heat for about 30 seconds to 1 minute before adding the diced onions. Cook until tender. 

  4. When the onions are translucent, add tomato paste and reduce heat to low. Cook the tomato paste until browned. Once the sauce has browned, add the curry and lime powders. Brown for a few more minutes. Add vinegar. (The acidity from the vinegar will bring together the seared tomato paste and spices).

  5. Add a half cup of water to the paste and mix. Add another cup of water. Add the chicken, peeled and chopped potatoes, and cauliflower. (If you are using a pressure cooker or slow cooker, add the cauliflower at the end, or it will become too mushy). 

  6. If using the stove, leave the curry on low to medium heat for about 30 minutes. In a slow cooker, the curry will take about 5 to 6 hours on low, or 3 to 4 hours on high. In a pressure cooker, the curry will take about 15 minutes. 

  7. When the curry is done cooking, add more salt, pepper, lemon or curry to suit your taste. Serve with rice.