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Stunning plated serving of Chicken & Cauliflower Curry, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Chicken & Cauliflower Curry

This deeply aromatic, coconut milk-enriched curry pairs tender chicken and cauliflower with the brilliant textural contrast of crispy fried chickpeas and a cooling, blended lime-avocado yogurt.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Protein & Vegetable Base
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 head cauliflower, cut into small florets
For the Curry Aromatics
  • 1 medium onion, peeled and diced, about 1 cup
  • 4 garlic cloves, peeled and diced, about 2 tablespoons
  • 1 2-inch piece fresh ginger, peeled and grated (about 2 tablespoons)
  • 1 medium jalapeno pepper, seeded, veins and stem removed, finely diced, about 1 tablespoon
  • 2 tablespoons tomato paste
For the Curry Spices
  • 2 tablespoons curry powder
  • 2 tablespoons garam masala
  • 1 cinnamon stick
For the Curry Liquids & Seasonings
  • 2 cups homemade chicken stock or prepared low sodium broth
  • 1 15-ounce can diced tomatoes
  • ½ cup coconut milk
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Lime-Avocado Yogurt
  • 1 cup plain Greek yogurt
  • 1 ripe avocado, peeled, seed removed
  • 2 small green onions, thinly sliced
  • Juice of 1 lime, about 1 tablespoon
  • 2 tablespoons chopped fresh cilantro
The Crispy Fried Chickpeas
  • 1 (15-ounce can) chickpeas
  • ½ cup olive oil
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • Zest of 1 lime, about 1 teaspoon

Method
 

Sear the Chicken
  1. Heat olive oil in a skillet with deep sides over medium-high heat.
  2. Place the chicken pieces into the skillet and cook until golden brown on all sides. Season with some of the salt and pepper.
  3. Transfer the chicken to a platter.
Blooming the Spices
  1. Reduce the heat to medium and add the onion, garlic, ginger, jalapeno, tomato paste, curry powder, garam masala and cinnamon stick to the skillet.
The Curry Simmer
  1. Stir and cook for 2 to 3 minutes. Your kitchen should begin to smell like curry!
  2. Stir in the chicken broth.
  3. Add the cauliflower to the skillet and cook until tender, about 6 minutes.
  4. Add the tomatoes, sautéed chicken, and coconut milk. Cook for 5 minutes more.
  5. Reduce the heat and simmer until the chicken is cooked through and the cauliflower tender but not mushy, about 15 to 20 minutes more. Taste and season with salt and pepper.
Make the Avocado Yogurt
  1. Use a hand mixer, blender, or immersion blender to blend the yogurt and avocado until smooth. Stir in the green onions, lime juice and cilantro. Taste and season with salt.
The Chickpea Fry
  1. Rinse, drain, and pat dry chickpeas. Heat olive oil in a skillet over medium-high heat.
  2. Place the chickpeas into the oil and fry until golden brown, about 4 to 5 minutes. If your pan is not very large you can do this in batches.
  3. Use a slotted spoon to transfer chickpeas to a baking sheet lined with paper towels. Sprinkle with paprika, salt, and lime zest. Toss to coat.
The Assembly
  1. Serve the cauliflower and chicken curry in a bowl garnished with a spoonful of lime-avocado yogurt and sprinkled with fried chickpeas.