Chicken curry with coconut milk, cauliflower and poppy seeds

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I recently finished reading the acclaimed novel Shantaram, by Gregory David Roberts. It took me about five months to finish the book (I have never taken that long, and I’ve read Anna Karenina…). I wasn’t a huge fan of the story line – Australian prisoner escaping to India – it was Roberts’ portrayal of life in Bombay slums that kept me reading.  It’s hard for me to really recommend the book, but at the same time it is hard for me not to recommend it. If you have the time, do it. 😉

“One of the reasons why we crave love, and seek it so desperately, is that love is the only cure for loneliness, and shame, and sorrow. But some feelings sink so deep into the heart that only loneliness can help you find them again. Some truths about yourself are so painful that only shame can help you live with them. And some things are just so sad that only your soul can do the crying for you.”

– Shantaram, Gregory David Roberts

In keeping with the Indian theme, I have for you a delicious chicken curry recipe. I’ve used a few ingredients for the first time in this dish – you know me, risk-taker of note 😛 – and it totally paid off. The poppy seeds and fenugreek adds another dimension to the curry without being overpowering. Go on, treat yourself!

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Ingredients:

4 chicken breasts, cut into cubes

1 onion, chopped

1 teaspoon garlic

1 teaspoon chilli flakes

1 tablespoon coriander

1 teaspoon cumin

1 teaspoon fenugreek

1 teaspoon black pepper

3 teaspoons poppy seeds

1 teaspoon turmeric

1 teaspoon cloves

1 teaspoon cinnamon

400 ml coconut milk

1 teaspoon lemon juice

250 g cauliflower florets

Method:

  1. Saute the onion and garlic in a splash of olive oil. Once the onion turns translucent, add the chilli flakes, coriander, cumin, fenugreek, black pepper, poppy seeds, turmeric, cloves and cinnamon. Fry for about 2 minutes.
  2. Add the chicken and lemon juice and brown for around 5 minutes.
  3. Add the coconut milk and cauliflower. Bring to a boil and then let it simmer for about half an hour.
  4. Serve with brown rice, red onion and tomato and atchar.

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