Gobi Chicken
A chicken and cauliflower stew that is decidedly unusual but incredibly delicious and perfect with some hot roti!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 lb Boneless Chicken cut into 1.5 inch cubes
- 1/4 cup oil
- 1/2 tsp Cumin Seeds
- 1/2 cup Onion (1 medium) (finely diced)
- 1 tsp Garlic Paste
- 1/2 tsp Ginger Paste
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp red chilli powder
- 1 tsp Salt
- 4-5 whole green chilies
- 2 - 2.5 cups Cauliflower Florets - half a large cauliflower or one small one
- 2 inch piece of ginger, cut into matchsticks
- 1/2 cup Scallions, green parts only
- 1/3 cup chopped cilantro
- freshly cracked black pepper
- lemon juice, just a squeeze for seasoning
Instructions
- 1
Heat a pan and add a generous lug of oil (about 1/4 cup)
- 2
Add the cumin seeds to the pan and when they sizzle add the diced onions
- 3
Once the edges of the onion start to turn golden brown then add the ginger and garlic paste
- 4
Stir and then add all the dry spices and salt.
- 5
Saute for a minute and then add the chicken
- 6
Keep cooking the chicken on medium high heat, stirring to ensure that the colour changes and the chicken starts to look cooked.
- 7
Add the green chilies and a cup of water to the pan.
- 8
Bring to a boil and then simmer with a lid on for about 25 minutes.
- 9
The chicken should be cooked through but not quite tender.
- 10
Gently mix in your cauliflower florets, cover and cook for another 10-12 minutes or until they're just fork tender, not mushy.
- 11
Taste, adjust seasoning.
- 12
Now add the remaining ingredients - the scallions, ginger, cilantro, a few grinds of pepper and a squeeze of lemon juice.
- 13
Turn the stove off and let sit for a few minutes before serving with some Roti or Naan.