Light Indian Chicken Pasanda
with Cauliflower 'Rice'
Instructions
1 Prep vegetables
Peel and finely chop the onion. Peel and grate the garlic and ginger. Split the cardamom pods open with a back of a knife. Boil the measured water and dissolve the stock cube in it.
2 Start curry
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.
3 Add and stew
Add the chicken breasts and the chicken stock to the pan. Cover the pan 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.
4 Toast almonds
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.
5 Make cauliflower rice
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.
6 Finish and serve
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.
Tips for fussy eaters
Serve with basmati rice instead of cauliflower rice. Finish the curry sauce with cream instead of yogurt.
Pro tip
Remove the almond flakes from the pan the moment they start to brown. They go from being toasted to being burnt in a matter of seconds!
This healthy curry might just become your new favourite!
Cooking Time: 30 min
Cals 591 · Prot 57 · Carbs 30 · Fat 27
Ingredients
Curry
Cauliflower rice
To serve
This healthy curry might just become your new favourite!
Cooking Time: 30 min
Cals 591 · Prot 57 · Carbs 30 · Fat 27
Instructions
1 Prep vegetables
Peel and finely chop the onion. Peel and grate the garlic and ginger. Split the cardamom pods open with a back of a knife. Boil the measured water and dissolve the stock cube in it.
2 Start curry
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.
3 Add and stew
Add the chicken breasts and the chicken stock to the pan. Cover the pan 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.
4 Toast almonds
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.
5 Make cauliflower rice
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.
6 Finish and serve
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.
Tips for fussy eaters
Serve with basmati rice instead of cauliflower rice. Finish the curry sauce with cream instead of yogurt.
Pro tip
Remove the almond flakes from the pan the moment they start to brown. They go from being toasted to being burnt in a matter of seconds!
Ingredients
Curry
Cauliflower rice
To serve
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