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)
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.
