Cauliflower And Chicken Curry Recipe

• 6 large boneless & skinless Chicken Thighs
• 2 tbsp Oil
• 1 large Onion (finely diced)
• 1-2 cm Ginger (finely grated)
• 3 cloves Garlic (minced)
• ½ tsp Chilly Powder
• 1 tsp Turmeric
• 2 tsp Mixed Spices
• 1 tbsp Brown Sugar
• 1 can Tomatoes (chopped)
• 1 can Coconut Milk
• 1 Cauliflower
• Salt & Pepper (to taste)
• 2 large handful Spinach

• Cut the chicken thighs into bite-size pieces and cauliflower into florets.
• Heat 1 tbsp oil in a frying pan and fry the chicken thighs until brown on all sides.
• When cooked, remove and keep aside.
• Add the remaining 1 tbsp oil in the same pan, and fry onion on medium flame until soft.
• Add ginger and garlic. Cook for 1 minute ensuring that you do not burn the mix.
• Add chilly powder, turmeric, mixed spices, brown sugar & cook for another minute, stirring continuously.
• Add tomatoes and coconut milk. Stir well.
• Finally, add chicken & cauliflower, cook for 10 minutes until both the ingredients are soft and well-cooked.
• Pour some water to make the curry thick.
• Add salt, pepper, and spinach. Stir until it starts drooping.
• Serve hot with steamed rice or bread.