Indian Yogurt Chicken with Spicy Cauliflower Crumble

Chunks of pan-cooked chicken in a savory yogurt sauce, topped with a spicy cauliflower crumble.


4 boneless, skinless chicken breast halves, cut into chunks

2 teaspoons tumeric

2 teaspoons garam masala

1/2 teaspoon salt

1 cup whole milk plain yogurt

2 tablespoons tomato paste

For cauliflower crumble:

1 pound cauliflower, cut into florets, then cut into tiny florets

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

2 teaspoons chili powder

1/2 teaspoon salt

      The Recipe

Heat a little olive oil and butter in a large skillet and add chicken.  Lightly brown, turning, then add tumeric, garam masala and salt.  Sear spices onto chicken.  Add yogurt and tomato paste and stir in.  Lower heat to simmer and cook, uncovered 12 - 15 minutes, or until chicken is cooked all the way through.

Meanwhile, make cauliflower crumble.  Heat a little vegetable oil in a medium skillet and lightly brown cauliflower.  Add cumin, garlic powder, chili powder and salt and toss to coat.  Cook until slightly crunchy.  Top chicken with crumble.  Serves 4.



Share |
Copyright © by Robin Benzle. All Rights Reserved