Chicken and cauliflower curry with cumin rice

Mounds of cumin rice accompany this fragrant curry from home cooks Angela Wilson and Sunny Mattu
Chicken and cauliflower curry with cumin rice
  • Rating:
  • Serves: 4-6
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the chicken and cauliflower curry

  • 2 cm piece root ginger, peeled and roughly chopped
  • 4 cloves garlic, roughly chopped
  • 4 green chillies, or according to taste, roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 1 x 400 g can chopped tomatoes
  • 1 tsp madras curry powder
  • salt and black pepper
  • 4 chicken breast fillets, cut into pieces
  • 1 cauliflower, cut into florets
  • 1 small bunches coriander, chopped
  • 1 tsp garam masala

For the cumin rice

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp cumin seeds
  • 3 cardamom pods, lightly crushed with the back of a spoon
  • 1 small (5cm) cinnamon stick
  • 250 g basmati rice
  • chapattis, to serve (optional)

Tips and Suggestions

Try serving the curry with brown basmati rice instead of white. For more information on healthier eating see


1. Cut the chicken into 4cm pieces and leave on one side.

2. Heat a small sturdy frying pan or griddle over a low heat and dry roast the cumin and coriander seeds for about a minute, stirring all the time, until you catch a fragrant aroma. Grind the spices to a powder using a mortar and pestle.

3. Tip the garlic, ginger and green chillies (leave the seeds in if you prefer a fiery flavour) into the same mortar and continue pounding with a pestle until paste-like. You could also use a small food processor for this. Set aside.

4. Heat the vegetable oil in a deep frying pan and gently soften the onions for 3-5 minutes. Add the spice paste from the mortar and cook on a gentle heat until the onions turn golden.

5. Stir in the tomatoes, Madras curry powder and turmeric. Fry for a further 10 minutes until the tomatoes have cooked-down and darkened.

6. Add the chicken pieces and simmer for 10 minutes in a covered pan

7. Tip in the cauliflower florets, and continue cooking, in a covered pan, until tender about 10 minutes.

8. Stir in the garam masala and finish with chopped coriander.

9. While the curry is cooking, make the rice. Heat a sturdy frying pan or griddle over a low heat and dry-roast the cumin seeds for about one minute, stirring all the time. They should take on a warm and nutty aroma. Transfer to a plate.

10. Heat the oil in a large pan and soften the onion, garlic, roasted cumin seeds, cardamom and cinnamon, for about 5 minutes.

11. Add the rice to the pan, stir well and pour over about 400ml hot water or enough to cover the rice and leave an extra 2cm depth of water. Bring to a boil and reduce to a simmer. Cover with a tight-fitting lid and simmer until the grains are tender and the water has evaporated about 5-7 minutes. Fluff the grains up with a fork before serving.

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