Chicken with Cauliflower - CAULI-KUKHURAA

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In this dish, chicken and cauliflower are cooked together, lending each other flavor, and resulting in a delectable and textured dish. Add the cauliflower florets at the end of the cooking process, ensuring that they retain their shape but have enough time to absorb the spices and flavor of the chicken. This recipe uses bone-in chicken, which is more flavorful, but you can substitute skinless, boneless chicken and serve it as a one-dish meal with cheuraa (pressed rice flakes) for a mid-afternoon snack, or as part of a main meal with steamed rice. In this dish, chicken and cauliflower are cooked together, lending each other flavor, and resulting in a delectable and textured dish. Add the cauliflower florets at the end of the cooking process, ensuring that they retain their shape but have enough time to absorb the spices and flavor of the chicken. This recipe uses bone-in chicken, which is more flavorful, but you can substitute skinless, boneless chicken and serve it as a one-dish meal with cheuraa (pressed rice flakes) for a mid-afternoon snack, or as part of a main meal with steamed rice.

1 (2½- to 3-pound) chicken, skin removed and cut into 12 to 14 pieces

¼ cup vegetable oil

⅛ teaspoon fenugreek seeds

1 cassia leaf

1 medium onion, finely chopped (about 1 cup)

2 fresh mild green chilies, chopped

1 tablespoon minced fresh ginger

2 large cloves garlic, finely chopped

1 tablespoon Nepali garam masalaa

2 teaspoons cayenne pepper powder, or to taste

½ teaspoon ground turmeric

Salt, adjust to taste

½ head cauliflower, cut into 1½-inch florets (about 4 cups)

¼ cup finely chopped cilantro

Directions at app.ckbk.com

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