Yellow Indian curry with cauliflower rice

Find comfort this winter with our delicious recipe for yellow Indian curry served with a healthy side of cauliflower rice.

Serves 4 
Prep time: 10 mins
Cook time: 30 mins
Difficulty: Medium 

2 Tbs olive oil oil
500gms free range chicken breasts, (2 large breasts) cut into 3cm cubes
2 onions, rough chopped
4 cloves garlic, crushed
1 thumb sized piece ginger, peeled and chopped into chunks
2 large red chillies, rough chopped
1 red pepper, 5 mm dice
1tsp ground turmeric
1tsp garam masala
2 tsp yellow curry powder
1 400gm tin chickpeas (optional)
1 tsp no-salt tomato puree
1 kaffir lime leaf finely sliced
2 cups salt reduced chicken stock
½ cup light coconut milk
1 head cauliflower, broken into florets
1 cube salt reduced chicken stock
Small handful roasted almonds chopped roughly
Zest of 1 lemon, 1 small handful coriander and low fat yoghurt to serve
  1. Place a large non-stick pan on a med-high heat with 1 tbs of olive oil. When hot, add the diced chicken spaced out on the pan so it all has contact with the surface. Cook the chicken for 3 mins on each side, then remove to a plate ensuring to capture all the juices.
  2. Add the onion, garlic, ginger and chilli and ½ cup water to a food processor and blend into a fine puree.
  3. In the same pan that you cooked your chicken, add the remaining olive oil, paste and capsicum then sautee for 3-4 mins until fragrant.
  4. Add your spices and toast off for 2 mins, then add your chickpeas, tomato paste and lime leaf then sautee for another 2 mins.
  5. Add your stock, coconut milk, lower the heat and gently simmer for 20 minutes.
  6. In the meantime, pulse your cauliflower florets into a rice like consistency, place in a microwave safe bowl and crumble in the cube of chicken stock, mixing thoroughly. Cover with cling film and microwave on high for 7-8 mins.
  7. Once your ‘rice’ is done remove the film and stir with a fork. 
  8. Return your cooked chicken back in to curry and simmer for another 3-4 minutes until the chicken is heated through and fully cooked.
  9. Serve curry into bowls with the rice, dollop some yoghurt on top, zest some fresh lemon, sprinkle coriander, almonds and enjoy.
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