I wouldn’t have thought of doing a potato-cauliflower curry on the grill, but when I saw this recipe from Lucy Waverman in the May 14, 2010 Globe and Mail I decided to give it a try. I’m glad I did, because it is the perfect accompaniment to the chicken.

I marinated the chicken overnight. When I was ready to cook, I made the marinade for the vegetables and pre-cooked the potates and cauliflower. The recipe suggested boiling the potatoes for 5 minutes and the cauliflower for 3, but I increased those times because I wanted the vegetables to be tender. The vegetables marinate for an hour, so place them in the marinade while you preheat the grill and cook the chicken. The recipe calls for small red potatoes but I used a mixture of red, white and purple.

Potatoes and cauliflower in marinade

Thread the vegetables onto skewers and quickly grill them while the chicken is resting.

Grilled potato cauliflower curry

Grilled Bombay chicken

To avoid additives and preservatives in this recipe, use an all-natural curry paste, such as Thai Kitchen brand, and fresh lemon and lime juice.

Grilled Bombay Chicken


1 tablespoon chopped fresh ginger

1 tablespoon chopped garlic

2 tablespoons medium to hot curry paste

1 teaspoon honey

2 tablespoons lime juice

½ cup yogurt

2 tablespoons vegetable oil

4 chicken breasts, skin on, bone in

Salt to taste


Combine ginger, garlic, curry paste, honey, lime juice, yogurt and vegetable oil in a bowl and whisk until uniform. Spoon marinade over the chicken and marinate for 1 hour or overnight in the refrigerator.

Preheat grill to medium-low.

Season chicken with salt and place chicken, skin side up, on grill. Grill for 20 minutes, turn chicken over and grill, skin side down, for 10 minutes. Turn over again and grill for another 5 minutes or until juices run clear. (Grilling time will depend on the thickness of the breasts.)

Remove chicken and let rest for 5 minutes. Place on a platter and garnish with lime wedges and cherry tomatoes. Serves 4.

Grilled Potato and Cauliflower Curry


1 pound (500 grams) small red potatoes

1 head cauliflower, cut into large florets


½ cup chopped onions

1 tablespoon chopped garlic

1 tablespoon chopped ginger

½ cup coarsely chopped mint leaves

¼ teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

2 tablespoons lemon juice

3 tablespoons vegetable oil


Place potatoes in a pot of cold salted water and bring to a boil over high heat. Boil for 5-10 minutes or until potatoes are crisp tender. Drain and return potatoes to pot to dry off over turned-off heat. Set aside.

Bring a pot of water to boil. Add cauliflower florets and boil for 3-5 minutes or until crisp tender. Drain and refresh with cold water until florets are cold.

Combine onions, garlic, ginger, mint, cayenne, coriander, cumin, lemon juice and vegetable oil by hand or in a food processor. Toss with potatoes and cauliflower and let marinate for 1 hour.

Preheat grill to medium-low.

Thread potatoes and cauliflower onto skewers. Season with salt and grill for 6 to 8 minutes, turning occasionally, or until golden. Remove from skewers and toss together in a bowl. Garnish with mint. Serves 4 to 6.

Based on a recipe by Lucy Waverman in the May 14, 2010 issue of the Globe and Mail