This recipe gives you a lighter way to enjoy a delicious chicken curry. Made with a tomato and natural yoghurt sauce this morrish curry is served with a nutritious cauliflower rice. Highly recommended.
30 Minutes. This is juicy, succulent chicken curry at its healthy best.
400g Australian free range chicken thigh
1/2 cup natural Greek yoghurt
1 head cauliflower
1 brown onion
1/2 tablespoon coriander, 1/2 tablespoon turmeric, 1/2 tablespoon garamasala, 1 teaspoon garlic powder, 1 teaspoon ground ginger
Prepare chicken & veg
Cut chicken into bite sized pieces. Combine in a bowl with a drizzle of olive oil, salt and pepper.
Peel and finely dice onion. Finely dice tomato. Grate cauliflower or cut cauliflower into florets and place in a food processor. Use the stem too. Process until finely chopped and resembles rice.
Bring a pot to medium to high heat with a drizzle of olive oil. Sauté onion for 2 – 3 minutes then add spice mix. Stir to combine. Add chicken and brown all over. Add tomato and season with salt. Add 1/3 cup hot tap water.
Cover with lid and reduce to a simmer for 25 minutes. Remove from heat. Stir through the yoghurt.
Cook cauliflower rice
Bring a fry pan to medium heat with a drizzle of olive oil. Add cauliflower rice with a pinch of salt and sauté for 5 – 8 minutes. Remove from heat.
Spoon cauliflower rice onto plates and top with curry.
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