Equipment
Ingredients
Main Components
- 30 ml vegetable oil, room temperature
- 120 g onion, minced
- 900 g cauliflower, trimmed and cut into 1.25cm (1/2-inch) pieces
- 450 g chicken breast, cut into 1.25cm (1/2-inch) cubes
- 6 canned plum tomatoes
Seasoning and Liquid
- 15 g cumin seeds
- 6 g curry powder
- 60 ml water
- 1 lemon juice
- 5 g salt
- 2 g black pepper, freshly ground
Garnish
- 5 g cilantro, minced
- 5 g parsley, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 369 kcal
- Protein
- 30 g
- Carbohydrates
- 21 g
- Fat
- 20 g
- Fiber
- 8 g
- Sugar
- 9 g
- Sodium
- 639 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 72 mg
- Potassium
- 1314 mg
- Calcium
- 127 mg
- Iron
- 5.0 mg
- Magnesium
- 96 mg
- Phosphorus
- 354 mg
- Zinc
- 2.0 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 129 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 66 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.28 mg
- Niacin
- 13.2 mg
- Folate
- 158 mcg
- Water
- 430 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the vegetable oil in a 12-inch skillet over high heat.
Add the minced onion to the skillet and cook, stirring occasionally, until the edges begin to brown.
Add the cumin seeds and curry powder to the skillet and toast for 30 seconds until aromatic.
Add the cauliflower pieces to the skillet and stir over high heat for 1 minute.
Cut the canned tomatoes and add them to the pan with their juice, 60ml (1/4 cup) of water, salt, and pepper.
Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes, stirring twice.
Add the cubed chicken to the skillet, stir to combine, and replace the cover.
Cook for 6 to 8 minutes until the chicken reaches an internal temperature of 74°C (165°F).
Stir in the lemon juice and adjust salt and pepper to taste.
Garnish with minced cilantro or parsley and serve immediately.
Chef's Notes
- Toasting the cumin seeds and curry powder until aromatic is crucial for unlocking their full flavor potential. Be careful not to burn them, as this can lead to a bitter taste.
- Ensure your cauliflower florets and chicken cubes are roughly the same size for even cooking. This promotes uniformity in both texture and doneness.
- Don't overcrowd the pan. If your skillet is too full, the ingredients will steam rather than sear, affecting the texture and flavor development.
- Taste and adjust seasoning at the end, especially the salt and lemon juice. This allows you to fine-tune the balance of flavors based on your preference and the acidity of the tomatoes.
- For a richer sauce, consider adding a tablespoon of tomato paste along with the canned tomatoes. This will deepen the tomato flavor and provide a slightly thicker consistency.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Cauliflower texture may soften upon thawing.
Reheating: Reheat in a skillet over medium heat until steaming.
Troubleshooting
The sauce has evaporated and the pan is dry.
Cause: The heat was too high during the simmering phase or the lid does not fit tightly.
Fix: Stir in 30-60ml of water or chicken stock to loosen the sauce.
Prevention: Ensure the heat is at medium-low and the lid is secure.
Chicken is tough and dry.
Cause: The chicken was overcooked beyond the recommended internal temperature.
Fix: Cannot be fixed, but extra sauce can help mask the dryness.
Prevention: Use a meat thermometer to pull the chicken at exactly 74°C/165°F.
Cultural Context
This dish draws inspiration from the rich and diverse curries found across India. While not a traditional specific dish, it embodies the common practice of combining vegetables and proteins with aromatic spices like cumin and curry powder, often in a one-pot preparation for a hearty and flavorful meal.
