Forked by
Forked from
Description (Some HTML is OK)
This is a variation of the cauliflower bhaji to make a quick 'one pot' evening supper by adding some chicken. Oh and I've simplified it a bit too and given it a bit of a kick...
Ingredients
Makes 2 servings
- 2 chicken breasts
- 1 cauliflower
- 2 inch thumb of ginger
- 1 tbsp groundnut oil
- Whole spice mix
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- Ground spice mix
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1/2 tsp chilli powder (or 2 whole birds eye chillis)
- ¼ tsp tumeric
- ¾ tsp salt
- 2 tomatoes
- juice of ½ lemon
Preparation
Cut the cauliflower into small florets. Cut the chicken into 1 inch cubes. Julienne the ginger into long thin strips.
Heat the oil to a med-high heat in a large frying pan (with lid). Add the ginger and whole spices. Fry for 2-3 mins. Add the cauliflower florets, stir well and fry for another 2-3 mins. Add the chicken pieces, ground spices and salt. Stir well, put the lid on and turn the heat down. Cook for 5 mins.
Chop the tomatoes and add to the pan with the lemon juice and stir. Put the lid back on and cook for another 15 mins.
Blogged at
Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.
You've previously blogged this as a Draft post. Have you published it yet? If so, please add the URL so this recipe can link to it.
Comments
Back to top