Everyone likes a little spice in their life.  Chicken goes great with almost any keto meal. But when you add some Indian heat to it, you'll kick your tastebuds up a notch or three and truly enjoy great flavor that'll feed the crowd.  Don't let the Indian touch on this recipe scare you away, you'll be sorry missing out on this one!


·         8 chicken thighs skin on, bone in (1.2kg)

·         1 large cauliflower florets only (560g)

·         2.5 tbsp olive oil

·         1 tbsp tomato paste

·         1 carton chopped tomatoes 390g

·         1/2 tsp salt

·         1 3/4 cups / 414 ml chicken stock

·         100 g / 3.5 oz spinach

·         120 g / 4.2 oz fine green beans

·         1/4 cup / 60g pumpkin puree optional

·         Curry paste

·         2 tbsp grated ginger 30g peeled

·         2/3 of a small yellow onion 40g

·         2 garlic cloves

·         1 tsp mustard seeds

·         1 tsp cumin seeds

·         1 tsp ground coriander

·         1 tsp ground cumin

·         1 tsp ground turmeric

·         1/2 tsp paprika

·         1/2 tsp garam masala

·         1 - 2 tbsp fresh red chilli or to taste

To Serve

·         2 tbsp Greek yoghurt


1.            Preheat the oven to 400F / 200 C/ 180 fan.

2.            Place the cauliflower florets and chicken skin side up in a deep roasting tray and toss with 1.5 tbsp of olive oil and about 1/4 tsp of sea salt flakes. Cook for 30 minutes.

3.            Meanwhile, make the paste. Place everything in a small blender and blitz or use a pestle and mortar. Then fry the paste over a medium / low heat in 1 tbsp of olive oil for 1 minute until the flavors release.

4.            Add the tomato paste, chopped tomatoes, stock, 1/4 tsp salt (or to taste remembering that you’ve seasoned the chicken and cauliflower too) and optional pumpkin puree if adding and simmer for 5 minutes.

5.            Remove the chicken and cauliflower from the tray. Add the tomato curry paste mix to the tray. Place the chicken back in the tray skin side up. Cook for 30 minutes.

6.            Add the cauliflower back in, spoon the sauce over the cauliflower and cook everything for a further 20 - 30 minutes until the chicken is cooked to your liking and crisp, adding in the spinach for last 5 minutes.

7.            Boil a pan of water. Add the beans and simmer for 2 - 3 minutes until al-dente. Then plunge into iced cold water. This gives the beans a crunch and keeps them perky and green.

8.            Serve with fine green beans and Greek yoghurt and scatter fresh coriander/cilantro on top.