Chicken Curry with Mushrooms and Cauliflower




Serve this curry on its own or on a bed of cooked basmati rice for lasting energy.



  • 1 tbsp vegetable oil
  • 1 small onion
  • 1/2 tbsp grated ginger
  • 1 1/2 tbsp mild curry powder
  • 8 skinless chicken pieces with bones
  • 6 diced tomatoes
  • Salt and freshly ground black pepper
  • 1/4 cauliflower, cut into flowerets
  • About 20 baby mushrooms
  • 1 clove garlic, finely chopped
  • 2 tbsp finely grated orange zest
  • A few coriander leaves for garnish



  1. Heat oil in a wide non-stick pan and stir-fry onion and ginger for 2 minutes. Stir in curry powder then add chicken pieces and brown for 2 minutes. Add diced tomatoes, season with salt and pepper and stir well. Reduce to a simmer, cover with a lid and cook for 10 minutes.
  2. Add cauliflower and mushrooms and stir well. Cover and simmer for about 10 minutes until both chicken and cauliflower are cooked.
  3. Just before serving, stir in chopped garlic and grated orange zest.
  4. Serve on its own or on a bed of cooked basmati rice and garnish with coriander leaves.

Recipe by: Gabriel Gate`