Roasted Cauliflower and Butter Chicken Curry

Divider line purple

Mix in a little India

Difficulty

Heat Level

Red pepperRed pepperGray pepper

Servings

4

Ingredients

  • 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

Instructions

  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.

Notes

http://www.lacuisinehelene.com/2013/11/roasted-cauliflower-and-butter-chicken.html