Coconut chicken curry with roasted cauliflower and chickpeas

Coconut chicken curry with roasted cauliflower and chickpeas

Coconut chicken curry with roasted cauliflower and chickpeas
Coconut chicken curry with roasted cauliflower and chickpeas

Makes 10 -12  portions (Approximately 350g per portion); Gluten Free

Taken from our new cookbook 'FREEZE', this curry is a serious crowd-pleaser: perfect to feed and nourish a hungry family or group of friends, or alternatively to freeze in portions for many a meal to come. It’s aromatic and so flavoursome, and a great healthy and simple alternative to a takeaway. Just cook a bit of rice, or a heat up a naan, and you’re good to go! A homemade raita is also a great addition for an extra fresh kick.


Marinade: 

10 boneless and skinless chicken thighs 

200g natural yogurt 

2cm piece of ginger 

2 tablespoons garam masala 

1 tablespoon of ground cumin 

2 teaspoons of chili powder

2 ½ tablespoons of turmeric 


Paste: 

2 tablespoons of cumin seeds 

2 tablespoons of coriander seeds 

2 tablespoons of paprika 

2 tablespoons of garam masala

2 onions, roughly chopped

4 garlic cloves

3cm piece of fresh ginger

50ml sesame oil 

1 bunch of coriander (stalks included) 

75g desiccated coconut 

5 red chillies, deseeded and roughly chopped


1 liter of coconut milk 

400g tin of chopped tomatoes

2 large cauliflowers cut into 2cm chunks (including the stalk) 

1 teaspoon of turmeric 

400g tin of chickpeas, drained and washed 

200g bag of baby spinach 

2 preserved lemons rinse, drained and skin finely chopped, plup discarded

1 bunch of chopped coriander leaves

2 limes juice and zest 

Salt to taste 


Method: 

Preheat the oven to 180ºC (350ºF), Gas Mark 4

  1. Place the chicken in a bowl and put all the other marinade ingredients into a food processor and pulse until smooth, you may need to add a little water. 
  2. Pour the marinade over the chicken and marinate for at least 5 hours or overnight in the fridge. 
  3. To make the curry paste put all the paste ingredients into a food processor and pulse until combined and smooth ish
  4. Heat a large pan on a medium heat add the curry paste and cook for 10 minutes with a 2 teaspoons of salt, stirring occasionally to stock it catching on the bottom of the pan
  5. Add the chicken and marinade to the pan and cook for 10 minutes 
  6. Then add the chopped tomatoes and coconut milk. Leave to simmer for 30-35 minutes or until the chicken is cooked through and tender. 
  7. For the cauliflower on a baking tray along with the chickpeas, sprinkle with the turmeric, salt and a drizzle of oil. Roast in the oven for 10 minutes or until the cauliflower is golden brown
  8. Add the roasted cauliflower and chickpeas to the curry sauce, take off the heat and add the spinach, preserved lemon, coriander and lime juice, season with salt and serve. 

Freezing tips: In a freezable and microwaveable or oven proof container portion out 350g of the Chicken Curry mixture in individual containers. Once the mixture has cooled put the lid on and write a label ‘chicken curry’ with a best before of 6 months.  


To reheat straight from frozen, microwave:  Put into the microwave for 3 minutes, take out of the microwave and remove the lid and stir, place the lid on top but not sealed closed then put the container back into the microwave and heat for another 5 minutes or until piping hot. Leave to stand for 3 minutes then serve. 


To reheat straight from frozen, oven:  Preheat the oven to 180ºC (350ºF), Gas Mark 4. Take off the lid of the oven proof container and then cover the top with foil, place on a baking tray and heat in the center of the oven for 40-45 minutes or until piping hot, Leave to stand for 3 minutes before serving. 

 

To discover more delicious, nourishing and hearty freezable recipes, as well as sweet treats, every day essentials, and food for the family, buy our cookbook 'FREEZE' here