Chicken tikka masala and spiced cauliflower

curry

Serves 2.5

For the chicken:

2 chicken legs (breasts would do just as nicely, I just had legs in the fridge)

A thumb of ginger, grated

2 cloves of garlic, crushed

1 teaspoon of ground cumin

1 teaspoon of smoked paprika

2 teaspoons of garam masala

4 dessert spoons plain yoghurt

For the sauce:

1 onion, chopped

1 clove garlic, crushed

Glug of sunflower oil

1 tin of tomatoes

1/2 tin coconut milk

2/3 cup ground almonds

For the cauliflower:

1 cauliflower in small florets

1 teaspoon nigella seeds

1 teaspoon turmeric

Good couple of glugs of sunflower oil

This looks like a lot of ingredients but all the steps are pretty easy. For the chicken, combine all the marinade ingredients, coat the chicken in it and leave it in the fridge under cling film for about 3-4 hours. (Overnight would probably be even better but I’m not that well organised – I did it while Bert was napping and dreaming about chocolate buttons, blueberries and grabbing the soft fur of put-upon spaniels.)

For the masala sauce, fry the onion and garlic, add the liquids and almonds and simmer for around 15-20 minutes. Blitz to a smooth sauce before serving.

Put your chicken in a hot oven (200-220 degrees or near the top of the Aga roasting oven) for about 40 minutes. At the same time, toss the cauliflower in the spices and oil and cook in a moderate oven (180 degrees or the middle of the Aga roasting oven) for 30 minutes. The cauliflower’s a Leon recipe so I can’t take credit but it is bloody delicious.

We had ours with rice.

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