Light Indian Chicken Pasanda

Peel and finely chop the onion. Peel and grate the garlic and ginger. Split the cardamom pods open with a back of a knife. 

Heat a large pan over a medium heat with a drizzle of oil. Add the onion and cook with a pinch of salt for 5 min until translucent. Once translucent, add the garlic, ginger, cardamom pods, garam masala, coriander, cumin, chilli (spicy!), turmeric and black pepper. Cook for 2 min further. 

Add the water to the pan and dissolve the stock cube in it. Add the chicken breasts. Cover with a lid and simmer over a low heat for 10-15 min or until the chicken breasts have cooked through. Flip the chicken breasts half way through their cooking time.

Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until golden (see pro tip). Transfer them to a plate and set aside.

Using a box grater, grate the cauliflower so that it resembles rice grains. Alternatively, chop the cauliflower to small crumbles using a sharp knife. Return the pan to a medium heat with a drizzle of oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5-6 min.

Remove the chicken curry from the heat and stir in the yogurt. Check the seasoning. Slice the lime into wedges. Chop the fresh coriander. Serve the chicken pasanda curry with the cauliflower 'rice'. Garnish with the toasted almond flakes, lime wedges and chopped coriander.