Cauliflower Chicken Curry

Cauliflower Chicken Curry

Serves 6


1 Can Diced Tomatoes
2 Tablespoons Tomato Paste
2cms Ginger, finely chopped
2 Tablespoons Curry Powder
8-12 Skinless Chicken Thighs
1 Head Cauliflower, cut into pieces
1 Medium Onion, chopped
2 Garlic Cloves, chopped
1 Tablespoon of Coconut Oil or Olive Oil
500ml Chicken Stock
Himalayan Pink Salt and Freshly Cracked Black Pepper


    1. Preheat oven to 160C.
    2. Place a large oven baking dish on the stove top on medium high heat, heat the il and saute the ginger, garlic and onion. Take off the heat.
    3. Add all ingredients except chicken thighs, mix well and then add chicken thighs making sure they are covered in the mixture.
    4. Put the lid on and place in the oven for 2-3 hours until the chicken is tender and falling apart.
    5. Serve with fluffy quinoa or basmati rice.