Country Captain with Cauliflower and Peas

Ingredients for Country Captain with Cauliflower and Peas

• 1 1/2 teaspoons coriander seeds

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoons whole black peppercorns

• 3 whole cloves

• 1/4 teaspoons cardamom seeds (from 3 whole green cardamom pods)

• 1 1/2-inch piece cinnamon stick

• 1/2 teaspoons turmeric

• 1/4 teaspoons (scant) cayenne pepper

• 80ml peanut oil or vegetable oil, divided

• 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)

• Coarse kosher salt

• 900g skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces

• 1 bunch spring onions, dark green and white parts chopped separately

• 1 tablespoon finely grated peeled fresh ginger

• 2 garlic cloves, minced

• 350ml (or more) low-salt chicken broth

• 400ml crushed tomatoes with added puree (from 800g can)

• 80ml dried cherries, finely chopped

• 1 tablespoon smooth peanut butter

• 350g frozen petite peas (9 to 275g

• do not thaw)

• 30g coconut shavings,* lightly toasted

How to make Country Captain with Cauliflower and Peas

Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in colour, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.

Heat 45ml oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.

Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.

Add white parts of spring onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 350ml chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 60ml fuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.

Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with spring onion tops and toasted coconut shavings and serve.

Strips of unsweetened coconut (also called coconut chips); available at some supermarkets and at many natural foods stores and from melissas.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.