Roasted Cauliflower and Butter Chicken Curry

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper




  • 6 cups Cauliflower florets
  • Olive Oil
  • Salt to taste
  • 4 Breasts of Chicken, boneless and skinless, diced
  • 1 Tbsp Vegetable oil
  • 1 jar 400 ml Patak's Spicy Butter Chicken Sauce
  • Cilantro to taste


  1. Preheat oven to 350F.
  2. In a bowl mix cauliflower florets with olive oil.
  3. Place cauliflower florets on a cookie sheet. Salt to taste. Cook in the oven for 30 minutes.
  4. In the meantime, heat the vegetable oil in a pan. Add the chicken breasts diced and stir fry until meat is sealed and browned (approx. 5 mins)
  5. Pour over the jar of sauce and simmer for 15 minutes, stirring occasionally.
  6. Serve the chicken with basmati rice and roasted cauliflower. You can decorate each plate with cilantro.