Updated: Jan 22, 2020


  • 150 grams of chicken breast with skin

  • 60ml of chicken stock

  • 1⁄4 onion

  • 1 teaspoon of ground ginger

  • 1 clove(s) of garlic

  • 2 tablespoon of olive oil

  • 1 teaspoon of turmeric ground

  • 2 teaspoon of curry powder

  • 1 teaspoon of cumin powder

  • 1 teaspoon of cumin seed

  • 1 teaspoon of fennel

  • 100 grams of diced tomatoes

  • 1/2 tablespoon of tomato puree

  • 1 tablespoon of fresh coriander

  • 1 teaspoon of garam masala

  • 80 grams of cauliflower


Put the chopped onion into a frying pan and cook until softened for several minutes. Make a ginger puree paste with a little water, garlic puree, curry powder, turmeric powder, chilli powder. Add to the casserole, then stir well and fry for a few minutes. Stir in the diced chicken and add the chopped tomatoes.

Add the tomato puree in a saucepan with the stock and pour into the saucepan and mix well, stirring occasionally and simmer for 20 minutes. Sprinkle at last in the Garam masala and stir well for the final 2 minutes of cooking. Garnish with the coriander leaves coriander and serve over the rice of the cauliflower.

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