Nepalese Chicken Curry with Cauliflower and Peas

This nepalese dish is amazing! I was a little dubious of how tasty it would be as I didn’t really trust the recipe. However, I’m so glad I made this. The freshness and ease of preparing was a real surprise. Cauliflower’s one of my favourites and it really comes to life in this curry. It’s a very healthy option too. All those vegetables don’t get a chance to lose all their goodness as they’re not in the pan all that long. Give this a go, it’s a curry you’ll never find on any menu.


500g chicken thighs (cut into 3cm chunks)
1 cinnamon stick
4 whole cloves
4 cardamom pods (lightly bruised with the side of a knife)
2 bay leaves
5 tablespoons peanut or vegetable oil
1 tablespoon fresh ginger (sliced)
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh ginger (minced)
4 garlic cloves (minced)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garam masala
1 small cauliflower
1 cup frozen peas
2 fresh red chillies (finely chopped)
3 tablespoons fresh coriander (chopped)

Heat the oil in a large pan over a moderate heat. When hot, drop in the cinnamon stick, cloves, cardamom and bay leaves. Stir for 1-2 minutes until browned and fragrant. Drop in the chicken along with the sliced ginger, salt and turmeric. Stir for 1-2 minutes. Pour in a little water (a maximum of 1/4 cup). Bring to a simmer, then turn down the heat to low and pop on a lid. Cook gently for 20 minutes, stirring occasionally to avoid sticking.

Add the cauliflower and cook covered for 5 minutes. Now remove the lid, stir in the peas, freshly gound pepper, minced ginger and minced garlic and cook uncovered for 2 minutes. Stir in the ground coriander, cumin, red chillies and garam masala and simmer for 1 minute before serving.

Sprinkle over the fresh coriander and more salt if you like. As the dish is quite dry, I find it is much more suited to breads like Chapati or Roti – both of which you can buy pre-prepared from any supermarket and just heat them up in the microwave. Or you CAN make your own if you’re super dedicated.

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