Strater: Roasted Cauliflower Clorets:
Main Course: Chicken Curry
Dessert: Apple Semolina Cake
Starter: Roasted cauliflower florets:
1. Preheat oven to 430F (220C).
2. Cut 1 head of cauliflower into small-medium florets.
3. Place in a large bowl. Add olive oil, salt, pepper, garlic powder, paprika, oregano. Stir to coat.
4. Place on a baking try lined with parchment paper. Spay with cooking oil.
5. Bake for 20 minutes, until golden brown.
Main Course: Chicken Curry
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.
4. Serve with naan bread or rice.
Dessert: Apple Semolina Cake
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