Try this Delicious Chicken Curry with Cauliflower

This chicken curry is a weeknight winner in our centre kitchens, and it’s just as easy to whisk up at home. Built on a base of mild curry powder, turmeric, paprika and cumin, it’s warming without being fiery, so even fussy eaters at the table are usually won over by the second bite. We’ve bulked this chicken curry out with cauliflower, carrot and potato, three vegetables that quietly disappear into a rich coconut sauce, along with a scoop of frozen peas for colour and a hit of vitamin C.

It’s the kind of meal we love serving because it does double duty: comfort food for chilly evenings, and a sneaky way to get another vegetable serve into small bowls. Chef Vivian developed this recipe for our centre menus, and it’s become one of the most requested chicken curry recipes families ask us to share. Best of all, it comes together in one pot in under 40 minutes, uses ingredients you likely already have in the pantry, and reheats well for lunchboxes the next day.

Why families love this chicken curry

There’s a reason chicken curry is such a regular on our centre menus. The spice blend here – curry powder, paprika, turmeric and cumin – is mild enough for little palates but still full of flavour, so you’re not making two separate dinners. Chicken thighs stay juicy and tender through the simmer, and the coconut cream sauce is
naturally a little sweet, which helps balance out the cauliflower and carrot for kids who are still warming up to
vegetables.

Because everything is diced small and softened in the sauce, textures are easy to manage for younger eaters, and the dish can be mashed further for babies or toddlers moving onto family meals. It’s also a great one to get children involved in, from washing the cauliflower florets to stirring in the peas at the end.

Chicken Curry with Cauliflower – Serves 4

Ingredients:

• 1 tbsp vegetable oil 
• 1 onion, chopped 
• 2 garlic cloves, minced 
• 2 tsp ginger, grated 
• 500g chicken thighs, diced 
• 1 carrot, diced 
• 1 potato, diced 
• 1/4 cauliflower, chopped 
• 2 tbsp curry powder 
• 1 tbsp paprika 
• 1/2 tbsp turmeric  
• 1 tbsp cumin  
• 250ml coconut cream 
• 250ml chicken stock 
• 1/2 cup frozen peas 
• 1/2 tsp salt 
• 1/4 cup coriander leaves 

Method

1. Heat the oil in the pot over medium-high heat. Cook and stir onion until soft, about 3 minutes. Stir garlic and ginger in until fragrant. 
2. Add chicken and cook until it turns white. Add carrot and potato in. 
3. Stir curry powder, paprika, turmeric and cumin into chicken and vegetables and cook for about 2 minutes. 
4. Add coconut cream and chicken stock, lower heat to medium and simmer for 10 -15 minutes until sauce is reduced and thickened. 
5. Add cauliflower and cook for 3 minutes. Then add peas and salt and cook for a further 2 minutes. Taste to see if it needs more salt. 
6. Garnish with coriander leaves. 

Serving suggestions

Serve this chicken curry with steamed rice, noodles, mashed potato, roti or naan bread, whatever soaks up the sauce best in your house. For a lighter option, spoon it over cauliflower rice or serve with a side of steamed greens. Leftovers keep well in the fridge for up to three days, and reheat beautifully for a quick lunch or dinner
later in the week.

We hope this chicken curry becomes a regular in your weeknight rotation. It’s just one of the recipes our chefs cook up for the children in our care every day. Want to see more of what we serve? You can book a tour at one of our centres; we’d love to show you around.