- 1 tbsp olive oil
- ¼ leek, finely sliced
- salt and freshly ground black pepper
- 100g/3½oz chicken thighs, cut into halves
- 50ml/2fl oz white wine
- 50ml/2fl oz double cream
- 50ml/2fl oz hot chicken stock
- 1 tbsp chopped parsley
- 100g/3½oz blanched cauliflower florets
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp curry powder
- salt and freshly ground black pepper
- 1 tbsp chopped coriander
- To make the chicken, heat the olive oil in a medium frying pan.
- Cook the leek until soft. Season the chicken and fry until coloured on both sides.
- Add white wine, cream and chicken stock and stir together.
- Simmer for five minutes, stir in the parsley and season to taste.
- To make the cauliflower, in a large bowl toss the cauliflower in the olive oil, vinegar and curry powder then season.
- Heat a griddle pan until smoking.
- Char-grill the cauliflower florets for one minute on each side.
- Place the florets back into the bowl and toss again, sprinkle over the coriander and season.
- To serve, pour the chicken and sauce onto a warm plate and serve the cauliflower aside in a bowl.