Try this delicious chicken and cauliflower curry

Chicken cauliflower curry

This delicious chicken and cauliflower curry is a weeknight winner! With just a few spices and some vegetables straight out of their favourites list, you can create a mild and tasty weeknight dinner to fill their tummies on these chilly days.


  • 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 


  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 in and cook until it turns to white colour. 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 in and cook for 3 minutes. Then add peas and salt in and cook for a further 2 minutes. Taste to see if it needs more salt. 
  6. Garnish with coriander leaves. 
  7. Serve with rice, noodle, mashed potato, roti or Naan bread! 

We hope you enjoy this dish and that it becomes a favourite. Want to see more of the food that we serve at our centres, you can book a tour or send us a message.

Written By

Recipe by CEEC Chef Vivian

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