Chicken & Cauliflower ‘biriyani’ With Lentil Roti
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2022/08/Cuisine-Magazine-Fiona-Smith-Recipe-Chicken-and-Cauliflower-Biriyani-with-Lentil-Roti-754x1024.jpg)
tags:chicken
Serves
4Preparation
20 minsCook
1 hr & 20 minsIngredients
3 tablespoons curry paste (I use Asian Home Gourmet Chicken Madras Paste) | |
2 cloves garlic, finely chopped | |
3cm piece ginger, finely chopped | |
200ml coconut milk | |
3 tablespoons sunflower or other plain oil | |
900g–1kg chicken drumsticks | |
2 onions, sliced | |
2 teaspoons mustard seeds | |
3 stems curry leaves, stems removed | |
1 teaspoon dried turmeric | |
1 teaspoon ground coriander | |
1 teaspoon ground cumin | |
250ml seasoned chicken stock | |
1 cauliflower (about 1kg), finely chopped | |
100g spinach leaves | |
¼ cup coriander leaves, chopped | |
lentil & curry leaf roti, to serve (see recipe) |
I love this spicy mix of chicken and cauliflower, using the cauliflower in place of rice for a biriyani-style dish. Chicken drums are tasty and affordable but can be replaced with 500g boneless thighs if you want a faster version. If you cook the chicken drums in advance, you can boil the bones to make the 250ml stock you need. It’s great served with a raita of cucumber, mint, lemon juice and yoghurt.
View the recipe collection here
Instructions
1. | Heat the oven to 200°C. |
2. | In a bowl, combine the curry paste, garlic, ginger and coconut milk. |
3. | Heat 1 tablespoon of the oil in a large, ovenproof frying pan or casserole over a medium-high heat and brown the chicken drums. |
4. | Transfer them to a baking dish and pour over the coconut mixture and stir to coat the chicken well. |
5. | Cover with foil and bake for 25 minutes, then remove the foil and bake for another 5 minutes. |
6. | Remove the chicken and cool it enough to handle, then cut the meat off the bones and stir back though the coconut mixture. Set aside. |
7. | Add the onions to the pan and cook, stirring occasionally, for 20 minutes until deep golden then set aside. |
8. | Add the remaining oil to the pan and fry the mustard seeds and curry leaves for a few seconds then add the turmeric, coriander and cumin and cook for a further minute. |
9. | Add the stock to the pan and deglaze by letting it bubble up, scraping the base of the pan with a wooden spoon. |
10. | Add the cauliflower, chicken mixture and half the onion and stir through. |
11. | Cover with lid and bake for 20 minutes. |
12. | Stir through the spinach and half the coriander then cook for a further 10 minutes uncovered. |
13. | Scatter with the remaining onion and coriander and serve with lentil and curry leaf roti. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles