I was looking for an elegant one-plate dish, and came across this marinated chicken recipe. The gravy was what caught my attention, and I duly it. Boy, the taste knocked my socks off. The gravy was smooth and creamy. I used homemade coconut milk, as I find the store bought ones to be excessively creamy. The chickpea flour, instead of the usual, but bland corn flour, added a subtle flavour. I am going to try this technique for other gravies too. There is nothing I would change in this recipe except, making a double batch next time.IngredientsRoasted CauliflowerCauliflower – 1, big, cut into large florets
Chilli powder – ½ tsp
Olive oil – 1 tbsp
Lemon juice – 1 tbsp
SaltCoconut-Chickpea Flour GravyOnion - 2, small, sliced
Green chilli – 2, minced
Garlic – 4 cloves, minced
Tomato – 2, cubed
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Turmeric powder – 1 tsp
Chilli powder – ½ tsp
Cinnamon stick – 1 inch
Chickpea flour/besan – 3 tbsp
Coconut milk – 1 cup if homemade, 2/3 cup if store bought
Soak cauliflower florets in salted hot water for 5 minutes. The florets not only get cleaned but softened. Drain well. Prepare the marinade by mixing oil, lemon juice, chilli powder and salt in a large bowl. Add the florets and coat well in the marinade. Leave it aside for 15 minutes.
If you are making coconut milk at home, soak 2/3 cup of grated coconut in 1 cup of warm water for 10 minutes. Put this in a blender and grind to a smooth mixture. Drain this mixture using a cheese cloth. Extract as much milk as possible. Discard the pulp and reserve the milk.
Preheat the oven to 400F. Line a baking sheet with foil. After the florets have marinated for 15 minutes, arrange each floret separately on the baking sheet. Bake for about 25-30 minutes, until the florets have cooked and browned toward the edges. Carefully remove the florets from the baking sheet and set aside.
For the gravy, heat oil in a sauce pan and sauté onions till light brown. Add green chilli and garlic and brown for additional couple of minutes. Stir in tomatoes, dry masalas (cumin, coriander, chilli, turmeric), cinnamon stick and salt. Cook on medium low heat, until tomatoes are soft and the spices are not raw, about 5 minutes.
Dissolve chickpea flour in 3 cups of water, without any lumps and add to the onion+tomato mixture. Bring this to a boil, reduce the heat and simmer for 15 minutes. The gravy will thicken as it boils. Stir in coconut milk and heat through.
Plate the gravy with roasted cauliflower florets on top. I served mine with brown rice.