Indian Chicken with Cauliflower
Divide the cauliflower into small pieces and peel and chop the shallots. Heat the olive oil in a pan and fry mustard seeds for 1 minute, add the shallots and garlic, sauté for 1 minute then add the cauliflower for a further 3-4 minutes.
Brown the chicken in an oiled pan. Combine flour and yogurt then add this mixture and the chicken to the cauliflower.
Add spices, ginger, tomato sauce, water and soy sauce and stir. Season with Herbamare Spicy and pepper and simmer for 20 minutes.
Stir well. Serve garnished with coriander and almonds.
Tip: Plain rice will be an ideal accompaniment. For a vegetarian version, remove the chicken.
150g of natural yoghurt
3 tablespoons olive oil
1 teaspoon mustard seeds
1 clove garlic, minced
1 tablespoon curry powder
1 teaspoon turmeric powder
½ teaspoon finely chopped ginger
Freshly ground pepper
250g of tomato sauce
2 tablespoons soy sauce
1 teaspoon milk
1 tablespoon chopped fresh coriander
30 minutes + 20 minutes cooking time