Creamy coconut chicken curry

Name: Creamy coconut chicken curry
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 700 g cauliflower; 2 tsp olive oil; 1 brown onion; 1 tsp garlic paste; 1 ½ tsp ginger paste; 1 - 2 fresh green chillies; 90 g tandoori paste; 30 g tomato paste; 100 g water; 20 g almond meal; 500 g chicken thigh fillets; 1 tsp salt; 90 g coconut cream; 6 sprigs fresh coriander

4.7 (550 ratings)

Difficulty easy

Preparation time 20 min

Total time 30 min

Serving size 6 portions

Ingredients

700 g cauliflower, cut into florets (approx. 4 cm)
2 tsp olive oil
1 brown onion (approx. 180 g), cut into quarters
1 tsp garlic paste (see Tips)
1 ½ tsp ginger paste (see Tips)
1 - 2 fresh green chillies, trimmed and cut into halves (optional), plus extra sliced for garnishing
90 g tandoori paste (see Tips)
30 g tomato paste
100 g water
20 g almond meal (see Tips)
500 g chicken thigh fillets, cut into pieces (approx. 3 cm)
1 tsp salt
90 g coconut cream
6 sprigs fresh coriander, leaves only, torn into pieces, for garnishing

Nutrition: per 1 portion
Calories: 1368.8 kJ / 325.8 kcal
Protein: 19.7 g
Carbohydrates: 9.4 g
Fat: 22 g
Saturated Fat: 6.6 g
Fibre: 7.4 g
Sodium: 689.1 mg