Chicken tikka curry with cauliflower rice
Ingredients
- Chicken tikka curry
- 1 tablespoon peanut oil
- 800 gram chicken tenderloins chopped coarsely (see tips)
- 1 medium brown onion 150g, cut into wedges
- 1 large red capsicum bell pepper (350g), chopped coarsely
- 1/3 cup 100g tikka curry paste
- 1/2 cup 125ml salt-reduced chicken stock
- 1/2 cup 125ml water
- 250 gram cherry tomatoes halved
- 3/4 cup 200g greek-style yoghurt
- 1/2 cup 140g greek-style yoghurt, extra
- 1/3 cup loosely packed fresh mint sprigs
- Cauliflower rice
- 1 small cauliflower 1kg, stems finely chopped, florets coarsely chopped
- Cucumber salad
- 1 lebanese cucumber 130g
- 1/2 cup loosely packed fresh mint leaves
Instructions
- Heat oil in a large deep frying pan over medium-high heat; cook chicken, in batches, for 2 minutes or until browned all over. Remove from pan.
- 2 Add onion and capsicum to same pan, reduce heat to medium; cook, stirring, for 5 minutes or until onion softens. Add curry paste to pan; cook, stirring, for 2 minutes or until fragrant.
- 3 Return chicken to pan with stock, the water and tomato; bring to the boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken is cooked through. Remove from heat; stir in yoghurt.
- 4 Make cauliflower rice: Process cauliflower until finely chopped and resembles rice. Place cauliflower in a large frying pan over medium heat; cook, stirring occasionally, for 10 minutes or until just tender. Season to taste.
- 5 Make cucumber salad: Using a vegetable peeler, slice cucumber lengthways into long, thin ribbons. Combine cucumber and mint in a medium bowl.
- 6 Top chicken with extra yoghurt and mint sprigs. Serve with cauliflower rice and cucumber salad.
Notes
This recipe is sponsored by Mediterranean Supermarket