Introduction
The fusion of coconut milk with curry spices has its roots in the coastal regions of South India, where coconut palms line the shores and seafood curries reign supreme. While traditionally made with fish, the adaptation to include chicken became popular during the British colonial period, creating a dish that perfectly exemplifies the evolution of Indian cuisine. The addition of cauliflower, a vegetable that excellently absorbs flavors, is a modern twist that adds both nutrition and texture. This curry has become a beloved comfort food in homes across the globe, particularly during the cooler months when its warming spices and rich texture provide both sustenance and satisfaction.
Ingredients
• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 large head cauliflower (about 2 pounds), cut into florets
• 2 cans (13.5 oz each) full-fat coconut milk
• 1 large yellow onion, finely diced
• 6 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and grated
• 3 tablespoons neutral cooking oil (like grapeseed or avocado)
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 tablespoons tomato paste
• 1.5 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped, for garnish
• 2 tablespoons fresh lime juice
Step 1:
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season chicken pieces with 1/2 teaspoon each of salt and pepper, then brown in batches for 4-5 minutes per batch. Remove to a plate.
Step 2:
In the same pot, add remaining oil and sauté diced onion until golden, about 5-7 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
Step 3:
Add all dry spices (curry powder, garam masala, turmeric, cumin, coriander, chili powder) and tomato paste. Cook for 2 minutes, stirring constantly to prevent burning.
Step 4:
Pour in coconut milk, stirring to combine. Return chicken to pot, add cauliflower florets, and remaining salt. Bring to a simmer.
Step 5:
Cover and cook for 20-25 minutes, stirring occasionally, until chicken is cooked through and cauliflower is tender but not mushy.
Step 6:
Stir in lime juice, taste and adjust seasoning. Garnish with fresh cilantro before serving.
Q: Can I make this curry less spicy?
A: Yes, reduce or omit the red chili powder and adjust other spices to taste
Q: Can I use light coconut milk?
A: Yes, but the sauce will be thinner and less rich. For best results, use full-fat coconut milk
Q: How do I prevent the cauliflower from getting mushy?
A: Don't cut florets too small and don't overcook - they should be tender-crisp
• Light coconut milk can be substituted but will result in a thinner sauce.
• Chicken breasts can be used instead of thighs but may result in drier meat.
• For vegetarian version, replace chicken with chickpeas or firm tofu.
• Toast whole spices and grind fresh for more intense flavor.
• Contains common allergens: coconut.
• Recipe is naturally gluten-free and dairy-free.
• Select firm, white cauliflower with no brown spots.
• Use full-fat coconut milk for best results - avoid coconut cream or cream of coconut.
Serve hot over steamed basmati rice or with naan bread. Garnish with fresh cilantro and lime wedges.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave. Can be frozen for up to 2 months.
Prep all ingredients before starting. Brown chicken in batches to avoid overcrowding. Start rice cooking when adding coconut milk to curry.
- Don't rush the onion cooking process - golden onions create deep flavor
- Keep spices moving in pan to prevent burning
- Cut cauliflower florets uniformly for even cooking
Substitute chicken with chickpeas for vegetarian version, or use sweet potato instead of cauliflower for a different twist. Add spinach at the end for extra vegetables.
Serve with Basmati Rice, Naan Bread, or Roti. Pair with light beer, dry Riesling, or mango lassi.
Year-round, particularly comforting in fall and winter
Contains coconut. Free from dairy, gluten, nuts, soy, and eggs. Check curry powder and garam masala ingredients for additional allergens.
