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Chicken & Cauliflower Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


  • 500 g chicken breast
  • ½ head cauliflower
  • ½ cup almonds
  • 2 onions
  • 10 g fresh ginger (approx size of thumb)
  • 3 garlic cloves
  • 1 red chilli (include seeds for extra spice or leave out for a milder flavour)
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 300 mls vegetable stock
  • 1 bunch fresh coriander
  • 1 tbsp extra virgin olive oil


  • Peel and chop into quarters 2 onions, peel 3 garlic cloves, peel fresh ginger, chop red chilli and add to food processor.
  • Rinse and trim roots from coriander and place into food processor (stems included).
  • Add the following ingredients to the food processor; curry powder, turmeric and blend all ingredients until you all ingredients are blended leaving you with a chunky paste.
  • Chop chicken breast into small pieces.
  • Add 1 tbsp extra virgin olive oil to a large saucepan and add the curry paste, allow this to cook through for a few minutes stirring to ensure it doesn't stick to the pan.
  • Add the chicken breast and 300 mls of stock.
  • Stir through throughly and turn temperature to a simmer heat.
  • Rinse and chop cauliflower and after approx 15 minutes of the curry mix cooking add the cauliflower and stir through.
  • Stir occassinally and allow to cook for a further 15 minutes or so until the chicken is cooked thoroughly and the cauliflower has softened.
  • Serve with some fresh coriander and a side of veggies.
  • This also tastes great with some baby spinach stirred through and wilted. I tend to add this fresh every time I reheat the recipe.
  • I would love your feedback and comments below on this recipe and don't forget to tag me in your photos @amysavagenutrition


Essential Equipment

Food processor


I always recommend using extra virgin olive oil because of its health benefits and my go-to brand is Cobram Estate.

Course Main Dish