Irene and Edwin

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Cauliflower and Chicken Curry

Cauliflower and Chicken Curry

Course: Complete, Dinner
Keyword: Curry, Meat
Author: Edwin Voskamp


  • Wok


  • 2 heads of cauliflower cut in florets and chunks the size of the florets' stems
  • 2 lbs boneless, skinless chicken thighs
  • 3 large onions coarsely chopped
  • 6 each garlic cloves minced
  • 4 tbsp hot chili peppers or sambal oelek (use half)
  • 1 tsp koshering salt to taste
  • 1 tsp white pepper ground, to taste
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp cayenne pepper
  • 2 cans coconut milk heavy cream works too


  • Preheat the oven to 425 F.
    Coarsely chop the onion and cut the cauliflower in florets, the stem, and core in smaller cubes/matchstick (they're a bit tougher and cook slower).
    Stir salt and white pepper into oil (I often use olive oil, but peanut oil is a bit more appropriate).
    Toss the cauliflower in the oil until coated and spread on an aluminum foil-lined baking sheet.
    Cut the chicken into bite-size pieces, and toss in a bowl with spices and flour.
  • Roast for 10 minutes, turn them over, and roast them for another 10 minutes.
  • Fry the chicken in batches in enough high-temperature oil (I like peanut oil, but coconut oil is neat too, of course, but I often use canola oil, and that works fine too: I'm looking for an oil that can get really hot, and doesn't have a flavor that distracts from the finished dish) to crisp them up all over, but not cook them through.
    You can dust the chicken with some flour or corn starch to make it crispier.
  • Fry the onions until soft. I typically use butter (ghee for lactose intolerant). I like the richness of the milk solids.
    Add the garlic and fry over no more than medium heat until fragrant.
    Add the chili peppers and stir together.
  • Add the cauliflower to the base and cook them through until they start to soften.
    Add the fried up chicken pieces, in, mix them through, then pour in enough coconut milk (or cream) to just about cover them.
  • Bring to a low boil and cook, reducing down the liquid, until the chicken is cooked through.
    As it cooks, the spices off of the chicken suffuse the other ingredients and flavor the cooking liquid.
    You can add more coconut milk (or cream) if you want a creamy curry with more liquid sauce, or less, or cook it down for richer, thicker.
  • Serve over rice.

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