• 2 chicken skinless thighs or breasts
  • 1 onion
  • Small knob fresh ginger
  • 1 clove garlic
  • Curry powder
  • Chicken spices
  • Garam marsala
  • Whole cardamom seeds
  • Some chicken stock or about 1/4 stock cube + some water
  • Frozen cauliflower
  • Plain yoghurt
  • Coriander leaves - fresh or frozen
  • 1 tsp olive oil
  • Small handful ground almonds


  • STEP 1
    Slice the onion; peel and chop the ginger; peel and chop the garlic. Fry gently in the olive oil (with lid) until soft and slightly coloured.
  • STEP 2
    In the meantime, slash the chicken and rub curry powder. Fry in the same pan as the onion mixture until browned.
  • STEP 3
    Add the stock (or stock cube + water), chicken spices, garam marsala and cardamom. Cook gently (with lid) until chicken is just cooked. Top with frozen cauliflower and continue cooking until cooked.
  • STEP 4
    To serve, stir through the plain yoghurt and heat gently. Stir in a small handful of ground almonds to thicken. Taste and add extra chilli if required. Sprinkle coriander on top before serving.

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