Total Time
40 Mins
Yield
Serves 4

How to Make It

Step 1

Place the onion, garlic, ginger, chile, garam masala, and 1/3 cup cilantro, including the stalks, into a food processor; blend until smooth. Heat the oil in a frying pan, and cook the curry paste over medium heat for 5-6 minutes, stirring frequently. Add the chicken, and cook for 2-3 minutes to seal; then add the chopped tomatoes with 1 cup hot water. Bring to a boil, reduce the heat, and simmer gently uncovered for 12-15 minutes, or until the chicken is cooked and the sauce thickened.

 

Step 2

Meanwhile, place the cauliflower florets in the large bowl of a food processor, and pulse until it resembles rice. Tip into a large frying pan with the butter, cardamom pods, peas, and saffron. Season with salt and pepper, and then cover, and cook gently for 6-7 minutes, until just tender. Serve with the curry; garnish with the remaining cilantro.

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