Beautiful Indian Spice Bowl

Serves: 4
Prep Time: 30 minutes (plus 1 hour marinating)

Cook Time: 35 minutes
Calories: ~600 per bowl

Beautiful Indian Spice Bowl. Yellow curry is the ultimate comfort food, and this bowl brings it Bitchin’-style. We’re talkin’ a rich Madras chicken curry made with creamy Bombay Bitchin’ Sauce, spiced garbanzo beans, crispy roasted cauliflower, and a zesty cucumber-herb salad to keep things fresh. It’s warm, it’s wild, and yeah… you’re gonna want seconds.

Ingredients

Marinade	-
2 lbs	Chicken Breast, cubed into 1" chunks
1 cup	Whole Milk Yogourt
1/2	Lemon, juiced
2 tbsp	Ginger, minced
1 tbsp	Garlic, minced
1 tsp	Ground Turmeric
1 tsp	Ground Cumin
1/2 tsp	Ground Cardamom
1 1/2 tsp	Sea Salt
1/2 cup	Bombay Bitchin' Sauce
To Cook	-
2 tbsp	Oil
1	White Onion, sliced
1 can	Coconut Milk
pinch of	Salt
Roasted Cauliflower	-
1 head	Califlower (or mix of colored Califlower), cut into florets
2 tbsp	Oil
1 tsp	Garam Masala
1 tbsp	Garlic, minced
1 tbsp	Ginger, minced
2 tbsp	Cumin Seeds
1 tsp	Sea Salt
cucumber salad	-
1/2	English Cucumber, sliced in half-moons
1/2	Shallot, thinly sliced
1/2	Garlic, minced
1/2	Ginger, minced
1	Lime, juiced
1	Thai chili, sliced
1 tbsp	Mint, julienned
1 tbsp	Cilantro, julienned
to taste	Salt
bombay garbanzo beans	-
1 cup	Green Garbanzo Beans (or canned), steamed
2 tbsp	Bombay Bitchin' Sauce
1/2 tsp	Garam Masala
pinch of	Salt
base	-
1/2 cup	Cooked Basmati Rice (per bowl)
toppings	-
extra	Extra Bombay Bitchin' Sauce
to taste	Mint
to taste	Cilantro
to taste	Sliced Chilis

Method

1. Marinate the Chicken:
Combine chicken, yogurt, lemon juice, ginger, garlic, turmeric, cumin, cardamom, salt, and Bombay Bitchin’ Sauce in a gallon-sized zip-top bag. Mix and massage until well coated. Refrigerate for at least 1 hour.

2. Cook the Curry:
In a large Dutch oven or stock pot, heat oil over medium heat. Add sliced onion and a pinch of salt, and sauté until translucent. Pour in coconut milk and bring to a simmer. Add marinated chicken (with all the marinade liquid) and cook for 10–12 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is thickened.

3. Roast the Cauliflower:
Preheat the oven to 400°F. Cut cauliflower into medium florets and spread evenly on a parchment-lined baking sheet. Drizzle with oil, then sprinkle with garam masala, garlic, ginger, cumin seeds, and salt. Roast for 20–25 minutes, or until golden and slightly crispy on the edges.

4. Make the Cucumber Salad:
In a small bowl, combine cucumber, shallot, garlic, ginger, Thai chili, mint, and cilantro. Toss with lime juice and salt to taste. Chill until ready to serve.

5. Prepare the Bombay Garbanzos:
In a small bowl, mix warm green (or canned) garbanzo beans with Bombay Bitchin’ Sauce, garam masala, and a pinch of salt. Stir gently to combine.

6. Build the Bowl:

Add ½ cup of cooked Basmati to the bowl as the bottom layer. Cover with ½ cup of the Chicken Curry, ½ cup Roasted Cauliflower, ½ cup Spiced Garbanzo Beans, and ½ cup Cucumber Salad. Top with a dollop of Bombay Bitchin; Sauce and more julienned mint, cilantro, and chopped chiles. Enjoy and go back for seconds!