Coconut Spring Chicken Curry with Cauliflower Roti (Gluten Free)
- FOR ROTI:
- 700g raw cauliflower florets
- 100ml psyllium husk
- 2 eggs, beaten
- Salt to taste
- Coconut flour to dust
- FOR CURRY:
- 30ml Olive Pride Blend of Seeds Oils and Extra Virgin Olive Oil
- 1 onion, finely diced
- 1 bunch spring onion, finely sliced
- 2 lemongrass stalks, finely diced
- 1 red chilli, finely diced
- 3tbsp garlic and ginger, minced
- 2tbsp yellow curry paste
- 2 tsp mild curry powder
- 850g chicken thighs, deboned, skinned and cubed
- 1 cup cashew nuts, roasted
- ¼ cup chicken stock
- 1 cup mango puree
- 800ml coconut cream
- Salt and pepper to taste
- 1 bunch fresh coriander, chopped
Steam or boil the cauliflower until extremely soft and mushy.
Drain any excess and blend until smooth.
In a blender add the husk and eggs to the cauliflower puree until smooth and well combined.
Remove and place in a bowl, cover and place in the fridge for 15-20 minutes to form a dough.
Remove and shape into small balls on a surface lightly dusted with coconut flour.
Roll each ball into flat, thin rotis.
In a dry non-stick pan, fry each roti on each side for a few minutes until well cooked and coloured.
Remove and keep warm.
In a pot, heat the oil and sauté the onions, lemongrass, chilli, garlic and ginger over a low heat
Add the curry paste and powder and cook for a further 2 minutes
Increase the heat and add the chicken and nuts.
Fry for a few minutes
Deglaze the pan using the stock, mango puree and coconut milk.
Simmer for 20 minutes until chicken is soft
Season with salt and pepper and finish with lots of fresh coriander
Serve with cooling cucumber, carrot, spring onion, coriander and red onion pickled slaw
Drizzle with Olive Pride Extra Virgin Olive Oil