Recipe

Turmeric yoghurt chicken and cauliflower

Full of great flavours, this delicious turmeric yoghurt chicken is brilliant served with cauliflower and is an absolute must for your next warming family meal.

Jul 30, 2018 4:33am
By Sarah Murphy
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 2 tablespoon extra virgin olive oil
  • 800 gram chicken thigh cutlets
  • 600 gram chicken drumsticks
  • 2 onions, thinly sliced
  • 4 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 2 teaspoon cumin seeds
  • 1/2 cup Greek-style natural yoghurt, plus extra to serve
  • 1/2 cup chicken stock
  • 2 fresh long green chillies
  • 1 fresh long red chilli
  • 500 gram cauliflower, cut into florets
  • 1/2 cup couscous (see recipe tip)
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup fresh coriander leaves

Method

  • 1
    Heat oil in a large, deep frying pan over medium heat. Cook chicken in batches for 10 minutes until browned all over. Remove from pan.
  • 2
    Add onion, garlic and spices to same pan. Cook, stirring, for 5 minutes until soft. Stir in yoghurt and stock.
  • 3
    Return chicken to pan and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes.
  • 4
    Chop one green chilli, leaving remaining green and red chillies whole. Add whole chillies and cauliflower to pan. Cook, covered, for 5 minutes until cauliflower is tender. Remove pan from heat. Remove chicken, cauliflower and ½ cup of liquid from pan. Keep warm. Add couscous to centre of pan. Cover with a lid. Stand for 5 minutes until liquid is absorbed. Fluff couscous with a fork. Season to taste. Return chicken and cauliflower to pan, then drizzle with reserved liquid.
  • 5
    Combine red onion and white balsamic in a small bowl. Stand for 10 minutes.
  • 6
    Top chicken mixture with drained onion, chopped chilli and coriander. Serve with extra yoghurt.

Notes

Make this dish gluten-free by leaving out the couscous.

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