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Cauliflower Chicken Curry

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Cauliflower Chicken Curry

Chicken Breasts – 3, boneless, skinless, chopped
Onion – 1, finely chopped
Tomatoes – 200 gms, chopped
Coconut Milk – 200 ml
Cauliflower – 1, medium, chopped
Green Chillies – 1 large, chopped
Ginger – 1 tsp, finely grated
Garlic – 2 cloves, minced
Red Chilli Powder – 1/4 tsp
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Brown Sugar – 1 tsp
Salt as per taste
Black Pepper Powder as per taste
Oil – 1 tblsp

1. Heat little oil in a pan over medium flame.
2. Fry the chicken pieces until browned and remove.
3. Add the onions to the pan and saute until soft. Add little oil if needed.
4. Add the garlic, green chillies, ginger and cook for a minute.
5. Add the chilli powder, garam masala powder, turmeric powder and sugar.
6. Stir-fry for 45 seconds.
7. Add the tomatoes and coconut milk.
8. Stir well.
9. Add the cauliflower and chicken pieces.
10. Add a little water and simmer for 10 minutes or until the chicken is cooked through.
11. Sprinkle salt and pepper powder.
12. Stir well.
13. If the gravy is too thick, add a little water.
14. Remove and serve with naan, roti or chapati.


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