• 1 tablespoon oil
  • 6 large skinless and boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, peeled and finely chopped
  • 2 green chillies, finely chopped
  • 2cm piece root ginger, finely chopped or grated
  • 3 garlic cloves, finely chopped or crushed
  • ½ teaspoon chilli powder
  • 1 teaspoon tumeric
  • 2 teaspoons garam masala
  • 1 tablespoon soft brown sugar
  • 400g chopped tomatoes
  • 400ml coconut milk
  • 1 cauliflower, broken into florets
  • Salt and pepper, to taste
  • 2 large handfuls spinach leaves


  1. 1

    Heat the oil in a large frying pan, brown the chicken pieces on all sides then remove with a slotted spoon and set aside. 

  2. 2

    Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft. Add the green chilli, ginger and garlic and continue to cook, stirring for a further minute.

  3. 3

    Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for a minute to release the spices.

  4. 4

    Tip the tomatoes and coconut milk into the pan, then add the chicken and cauliflower. Stir well and simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.

  5. 5

    Taste to check the seasoning then stir through the spinach until it just starts to wilt. Serve with rice or flat breads.

  6. 6

    Cook's tip: If you prefer you can use 3 tablespoons of masala curry paste instead of the separate elements in step 2. For vegetarians omit the chicken and add a drained tin of chickpeas at the same time as the tomatoes.

  7. 7

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 1465kj 350kcal 18%
  • Fat 10.1g 14%
  • Saturates 2.3g 12%
  • Sugars 16.0g 18%
  • Salt 1.2g 20%

% of the Reference Intakes

Back to top