Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate chicken
In a bowl, combine 50/75/100g yogurt (reserve the rest) with the garammasala, gingergarlicpaste, currypowder, a pinch of chillipowder(spicy!), smokedpaprika and the coriandercuminpowder. Chop the chicken into bite-sized pieces and add it to the bowl. Set aside.
Tip!Marinate the chicken up to 24 hours in advance.
Peel and finely chop the onion. Roughly, chop the tomatoes. Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Crush the cardamom with the back of a knife.
3 Cook chicken
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onions with a pinch of salt and fry for 5 min. Add the tomatoes, tomatopaste and chicken (don't shake off any excess yogurt). Fry for 5 min. Add the measured water, crumbled stockcube, honey and cream. Simmer for 10 min.
Meanwhile, heat a second non-stick pan with a lid over a medium heat with a drizzle of vegetable oil and the butter. Once hot, add the cardamom, bayleaves and turmeric. Fry for 2 min. Add the cauliflower with a pinch of salt and a splash of water. Stir. Cook, covered, for 5 min or until the cauliflower is tender. Set aside.
Finely chop the coriander and grate the cucumber. In a bowl, combine the remaining yogurt and coriander with the cucumber.
Divide the pilau amongst plates. Top with the chickencurry and serve the raita alongside.