This recipe, I’ve taken and made my own but full credit goes to one of my favourite GO TO cookbooks, Complete Curry Cookbook and one of the authors happens to be a good friend of mine, and a colleague, Jennifer Mackenzie. We worked together at Canadian Living Magazine (Feels like a lifetime ago, right Jen?) and on several other projects.
She was so kind, when we had our restaurant, to be one of our guest chefs to grace Ivars’ kitchen and showcase her amazing curry cookbook. This is another recipe requested by my kids and chef boy AKA Ivars.
I have altered my recipe to my gluten free lifestyle and use vegetables my children love. I too enjoy cauliflower with curries because it soaks up the sauce. My chicken of choice is most often, skinless-boneless breasts, so I use them as a substitute for chicken thighs.
Feel free to use chicken thighs, they are more tender and delicious in these types of dishes. When I use chicken thighs I also cube it and sauté in the same fashion.
The greatest thing about recipes is the versatility in creating a dish you love for your taste buds and dietary needs.
- 1 tbsp butter
- 1 lb boneless skinless chicken, 1-inch cubes
- 3 cloves garlic
- 1 onion, finely chopped
- 1 tsp salt
- 1 tbsp mild Indian curry powder
- 1 cup basmati rice
- 1 tsp cornstarch
- 2 cups milk
- 1 cup chicken stock
- 3 cups cauliflower florets
- In a large non-stick skillet, melt butter over medium-high heat. Add chicken and cook, turning until browned, 8 to 10 minutes. Set aside.
- Reduce heat to medium. Add garlic, onion, salt and curry to pan and cook, stirring, until softened, about 3 minutes. Stir in rice until coated in the curry.
- Whisk cornstarch into milk and gradually stir into pan. Add stock and bring to a boil, scraping any bits up in the pan. Add chicken and cauliflower, combine so both are coated with the curry.
- Reduce heat to medium-low, cover and simmer, stirring half way through, until rice is tender, about 20 to 25 minutes.
COOKING TIP: This is unconventional to lift the lid while rice is cooking, however it ensures the cauliflower soaks the flavours up. If you require more liquid, add small amounts of stock. You won’t be disappointed.
We enjoy spinach under the curry mixture. Me and my nutrition obsession! Love it!
Plate it… and we gather all of our favourite hot sauces, Greek yogurt and smiles!
Until next time, cheers and eat well!
AKA Food Lover