Chicken & Cauliflower ‘biriyani’ With Lentil Roti - Cuisine Magazine - From New Zealand to the World

Ingredients

• 3 tablespoons curry paste (I use Asian Home Gourmet Chicken Madras Paste)
• 2 cloves garlic, finely chopped
• 3cm piece ginger, finely chopped
• 200ml coconut milk
• 3 tablespoons sunflower or other plain oil
• 900g–1kg chicken drumsticks
• 2 onions, sliced
• 2 teaspoons mustard seeds
• 3 stems curry leaves, stems removed
• 1 teaspoon dried turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 250ml seasoned chicken stock
• 1 cauliflower (about 1kg), finely chopped
• 100g spinach leaves
• ¼ cup coriander leaves, chopped
• lentil & curry leaf roti, to serve ( see recipe )