Dinner in one pan.
Cauliflower is currently a very popular vegetable, especially with those on a low carb diet. This curry really showcases it as it makes up the bulk of the meal.
When I was designing this recipe, (aka throwing stuff in a pan and hoping it might turn out OK), I decided just to use some cheap curry powder rather than lots of different spices. Usually I would quite happily use individual spices, but the easy solution worked well in this case.
The simplicity makes this tasty curry perfect for a weeknight dinner – it requires minimal preparation and only around 30 minutes on the stovetop. This cooking time leaves a little bit of ‘bite’ to the cauliflower and the snow peas but if you prefer the cauliflower to be soft then give it a couple more minutes.
I used chicken thighs which still had the bone inside for this recipe as they are a lot cheaper than thigh fillets.
Ingredients – serves 4:
- 1/2 tbsp olive oil
- 4 bone-in, skinless chicken thighs (approx 500g/1 lb)
- 1 small onion, halved then thinly sliced
- 2 garlic cloves, crushed
- 2 tbsp curry powder
- 1 small cauliflower, trimmed and then the florets cut into bite-sized pieces
- 400g/14 oz can coconut cream
- 1/2 cup water
- 150g/5 oz snow peas, trimmed
- 2 small handfuls cashew nuts, roughly chopped
- Put the oil in a large sauté pan for which you have a lid, then place over a medium-high heat on the stovetop. Add the chicken and cook, turning regularly, until browned all over. This will take a few minutes.
- Once the chicken pieces are browned all over, add the onion and cook for a minute, stirring, until the onion softens.
- Add the garlic and curry powder to the pan, stir and cook for 30 seconds until fragrant.
- Add the cauliflower pieces to the pan and stir to coat in the curry powder.
- Add the coconut cream and water then stir.
- Place the lid on the pan at an angle and bring the liquid to a simmer. Once simmering, turn the heat down a little and cook for 20 minutes, turning the chicken pieces over at the half-way point during this time.
- Add the snow peas and the majority of the chopped cashew nuts to the pan and put the lid back on at an angle. Simmer for a further 5 minutes until the chicken is cooked through.
- Turn off the heat and scatter the remaining cashew nut pieces over the pan before serving.