Indian-Spiced Orange Chicken Curry (Cauliflower Base)

Ingredients

• 450 g boneless skinless chicken thighs
• 600 g cauliflower florets
• 2 tbsp olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp tomato paste
• 120 ml orange juice (fresh or unsweetened)
• 240 ml chicken broth (low-sodium)
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 0.5 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp garam masala
• 0.25 tsp ground cinnamon
• 0.75 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red chili flakes(optional)
• 120 g plain Greek yogurt (2%)(optional)
• 60 ml heavy cream (or coconut cream, unsweetened)(optional)
• 120 ml unsweetened coconut milk(optional)
• 1 tbsp ground flaxseed(optional)
• 10 g fresh cilantro(optional)

Instructions

1. 1

   Prep (25 minutes): Cut chicken into bite-size pieces. Chop onion; mince garlic; grate ginger. Break cauliflower into florets and pat dry.

2. 2

   Cook cauliflower (about 10 minutes of the total cook time): Steam or microwave cauliflower until tender-crisp, then keep warm.

3. 3

   Sear chicken (about 10 minutes of the total cook time): Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, season with salt and black pepper, and cook until browned on the outside and mostly cooked through (about 6–8 minutes). Remove chicken to a plate.

4. 4

   Build the gravy (about 15 minutes of the total cook time): In the same pan, add onion and cook until softened (about 4–5 minutes). Add garlic and ginger and cook 30–60 seconds. Stir in tomato paste and all spices (cumin, coriander, turmeric, smoked paprika, garam masala, cinnamon, and chili flakes if using) and cook 1 minute to bloom.

5. 5

   Simmer and thicken (about 10 minutes of the total cook time): Return chicken to the pan. Add orange juice and chicken broth; scrape up browned bits. Simmer gently until the sauce reduces and thickens (about 8–10 minutes). If using thickening options, stir in flaxseed and/or coconut milk and simmer 2 minutes; for a creamier finish, stir in Greek yogurt and/or heavy cream off heat (do not boil).

6. 6

   Serve: Spoon curry over cauliflower and top with cilantro if desired.