A little twist on a curry dish, this meal is what I would describe as more of an Indian Risotto, packed full of flavour as well as being low in sugar and saturated fat. I got the inspiration for this dish from “Lexi’s Kitchen”. This recipe would be good to make as a “Fakeaway” and is perfect for batch cooking too. Don’t be scared off by the large ingredients list – the spices in this dish are all staple spices that I would recommend to have in your cupboard if you like making any sort of curry.
Ingredients (2 people);
- 1 tbsp butter
- 1 small onion, diced
- 1 garlic clove, crushed
- 230g chicken breast, diced
- 200g cauliflower
- Salt & pepper to taste
- 1 tsp grated ginger
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1.2 tsp ground cardamom
- 1/2 tsp paprika
- 90g brown rice
- 200g tin chopped tomatoes
- 1 tbsp tomato paste
- 200ml chicken stock
- 60ml coconut milk
- 90g spinach
- Chilli flakes + parsley to garnish (optional)
Method (Takes approx 45 mins altogether):
- Heat a large saucepan over medium heat with 1 tablespoon of butter. Add in diced onion, garlic, grated ginger, and cauliflower florets. Cover and let cook, stirring every 2-3 minutes until the onion is translucent, and cauliflower begins to soften.
- Add in all spices and chicken, browning the diced chicken breast for approx 2-3 minutes until just cooked through,
- Pour in rice and cook for another minute, stirring constantly.
- Add in the chopped tomatoes, tomato paste, and chicken stock. Cover and let cook for 20-30 minutes, stirring every 10 minutes until the chicken stock has soaked up and the rice is cooked.
- Add in the spinach and coconut milk and cook until the spinach has wilted, stirring for 1 minute.
- Taste and adjust seasoning as desired. Garnish and enjoy!
I hope that you give this scrummy dish a go and enjoy it! Please share your photos and comments with me if you do!
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