Chicken cauliflower rougaille

 

Serving four to six

 

Ingredients

4 chicken legs-cut into two

2 cup whole tomato purée (canned whole tomatoes)

6 fresh tomatoes

1  large  onion chopped

1 table spoon ginger and garlic

1/2 cup of water

Oil to cook

Coriander leaves finely chopped for garnishing

 6-8 curry leaves

150 gram cauliflower - cut as you wish

Salt to taste 

Methods

Heat a frying or cooking pan
Add oil and let heat for 2-4 minutes on medium flame
Then add chopped onion, ginger and garlic paste, cut fresh tomato
Stir and mix ingredients well
Add tomato purée and let cook with little salt for 5 minutes on low flame
Add chicken cuts plus water, stir well and allow to cook for 25-30 minutes on low  flame
Once chicken is cooked add cauliflower and let it half cook for another 10 minutes
Then put chopped chili and stir well
Let cook for 5 minutes on low flame
Turn off the flame
Garnish with coriander leaves

Serving  suggestion
Serves hot with plain rice, salad, bread along with some black lentils soup or just as it is