Chicken and Cauliflower Curry


  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 cup prepared curry paste
  • 3 cups chicken broth
  • 2 cups plain yogurt
  • 6 bone-in skinless chicken thighs
  • 2 cups fresh mushrooms, roughly sliced
  • 1 head cauliflower, broken into large florets
  • 1 bunch fresh mint leaves, chopped
  • Salt and pepper
  • 1 lemon, cut in wedges


  1. Heat the oil in a large skillet and add the garlic. Add the curry paste and continue to cook for about 3 minutes. Add chicken broth into the pan then pour into a slow cooker. Whisk the yogurt into the broth. 
  2. Season the chicken with salt and pepper then add the chicken with mushroom into the slow cooker. Cook on the high setting for 6 hours. Add the cauliflower after 3 hours. 
  3. Transfer the delicious curry into serving bowl and sprinkle with fresh mint leaves. Serve with lemon wedges.