Roasted Cauliflower and Butter Chicken Curry

Servings

Heat Level

Green pepper

Prep Time

10 min

Cook Time

30-40 min

Another goodie for your oven. This roasted cauliflower and chicken curry recipe uses our popular Spicy Butter Chicken Cooking Sauce to combine the richness of a tomato-based sauce with a kick of extra heat. Served with the fluffiest rice and a wedge of warm naan, this is comfort food at its finest. For a milder version, try it with our Butter Chicken Cooking Sauce.

Recipe calls for

Ingredients

6 cups cauliflower florets
2 tbsp olive oil
Salt, to taste
1 tbsp oil
4 chicken breasts, boneless and skinless, diced
1 jar Patak’s^® Spicy Butter Chicken Cooking Sauce
Fresh coriander, chopped (garnish)

Instructions

Preheat oven to 350 °F (176 °C).
In a bowl, mix the cauliflower florets with the olive oil.
Transfer to a baking sheet and season to taste.
Cook in preheated oven for 30 min.
During this time, heat the oil in a pan.
Add the chicken and sauté for 3 to 4 min, until seared and browned.
Pour in the Patak’s^® Spicy Butter Chicken Cooking Sauce and simmer for 15 min, stirring occasionally. Serve with the roasted cauliflower and basmati rice.
Garnish with coriander.