This is another one of my sister’s amazing recipes! A quick one pot meal that works really well. With the temperature hitting 45 C, the hot kitchen is the last place you want to be standing in for too long. I’m so glad I learnt how to make Butter chicken, makhani paneer and dal bukhara while the weather was still tolerable. For those in cooler climates, please continue to indulge!
This recipe can easily be made into a vegetarian version – throw in tofu instead of chicken.
Makes a large bowl. If you’ve got leftovers, keep in the fridge for next day and have it cold. Who says curry’s have to be eaten hot!
1. 300g chicken breast boneless
2. 3 cups of grated cauliflower
3. 1/2 cup chopped bell peppers
4. 1 cup broccoli florets
5. 1 eggplant about 200g
6. 1 cup sliced mushrooms
7. 1 packet Thai green curry paste
8. 1.5 cups coconut milk
9. 1/2 tsp sugar
10. I stalk of lemon grass
11. 1 tsp lemon juice
12. 2 tbsp oil- can do with one tbsp
1. Wash the chicken breast and drain and then chop into 1” pieces. Keep aside. Similarly cut the eggplant into 1” pieces. Keep aside.
2. Take a wok and put it on medium heat. Add oil and then add the contents of the Thai curry paste. Stir for 2 minutes.
3. Add the chicken pieces and stir for 3 minutes or till it’s half done.
4. Add the chopped eggplant and stir for a minute.
5. Add the broccoli and stir for 30 seconds before adding the mushrooms. Now turn the heat to high and stir for 30 seconds, and then reduce heat back to medium. This is to ensure that the mushrooms cook quickly and don’t release too much water which would make the other vegetables become soggy.
6. Add the bell peppers and stir for 10-20 seconds.
7. Now pour the coconut milk in the wok. Add sugar and the lemon grass stalk.
8. Add the grated cauliflower and gently mix in with the chicken and vegetables.
9. This way, the cauliflower rice is cooked in the coconut milk absorbing all the flavours of the other ingredients. Takes about 5-7 minutes and it’s done.
10. Squeeze a bit of lemon before eating.