Chicken and Cauliflower Curry with Roast Onion Balsamic

Curry Ingredients

1kg Chicken Thighs skinned, boned and chopped (use trim and bones for stock)

2 Onions peeled and chopped

100g Mushrooms chopped

440g Chopped Tomatoes

500ml Water or Chicken Stock

30ml Roast Onion Balsamic Vinegar

½ Cauliflower cut into florets

1 Can of Chickpeas drained and rinsed

6 Pellets of Frozen Spinach

5g Cumin (1 heaped teaspoon)

3g Ground Coriander ( ½ teaspoon)

3g  Chilli Flakes

3g Turmeric

5g Garam Masala (1 teaspoon)



  1. Heat a little oil in a large sauce and when hot add the onion and sauté well.
  2. Turn the heat down and add the dried spices, cook gently for a couple of minutes.
  3. Add the chicken and stir well to coat with the spice mixture.
  4. Add the vinegar and turn up the heat to reduce and intensify the flavours.
  5. Add the tomatoes and stock or water.
  6. Season with a little salt and pepper.
  7. Simmer for about 20 minutes then add the cauliflower and simmer for a further 15 minutes.
  8. Add the chickpeas and the spinach stir through to distribute the spinach through the sauce.
  9. Check and adjust the seasoning and consistency if required.