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.
- 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
- 1Heat oil in a large, deep frying pan over medium heat. Cook chicken in batches for 10 minutes until browned all over. Remove from pan.
- 2Add onion, garlic and spices to same pan. Cook, stirring, for 5 minutes until soft. Stir in yoghurt and stock.
- 3Return chicken to pan and bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes.
- 4Chop 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.
- 5Combine red onion and white balsamic in a small bowl. Stand for 10 minutes.
- 6Top 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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