Indian Spiced Chicken Curry

with Pilau Cauliflower Rice and Raita
Low-Carb
Calorie smart
Enjoy this mildly spiced chicken curry over fragrant cauliflower rice served with a cooling raita.
Cooking time: 30 min
Cals 594 · Prot 55 · Carbs 39 · Fat 25
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Ingredients
Number of People:

Chicken

Chicken breast
400 Grams
Garam masala
2 Grams
Ginger garlic paste
10 Grams
Curry powder
4 Grams
Chilli powder
2 Grams
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Red onion
0.5 Piece
Tomatoes
1 Piece
Vegetable oil
1 Tbsp
Chicken stock cube
1 Piece
Tomato paste
30 Grams
Water
100 ML
Honey
15 Grams
Cooking cream
100 ML

Sides

Cauliflower
400 Grams
Cardamom pods
4 Piece
Vegetable oil
1 Tbsp
Salted butter
10 Grams
Dried bay leaves
1 Piece
Turmeric powder
2 Grams
Water
20 ML
Natural yogurt
170 Grams
Fresh coriander
15 Grams
Cucumber
1 Piece

Instructions

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1 Marinate chicken
In a bowl, combine 50/75/100g yogurt (reserve the rest) with the garam masala, ginger garlic paste, curry powder, a pinch of chilli powder (spicy!), smoked paprika and the coriander cumin powder. Chop the chicken into bite-sized pieces and add it to the bowl. Set aside.
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2 Prep
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.
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3 Cook chicken
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onions and fry for 5 min. Add the tomatoesstock cube, tomato paste and chicken (don't shake off any excess yogurt). Fry for 5 min. Add the measured water, honey and cream. Simmer for 10 min.
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4 Pilau
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 cardamombay leaves 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.
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5 Raita
Finely chop the coriander and grate the cucumber. In a bowl, combine the remaining yogurt and coriander with the cucumber
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6 Serve
Divide the pilau amongst plates. Top with the chicken curry and serve the raita alongside.
Tips for fussy eaters
Use basmati rice instead of cauliflower for the pilau.
Pro tip
Marinate the chicken up to 24 hours in advance.

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