CHICKEN CURRY WITH CAULI RICE

427 cals

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Method 1

Step 2

Heat 1 tbsp of olive oil in a frying pan and sauté the onion and garlic for 3 minutes

Step 3

Add the chicken and brown it all over, cooking for approximately 5 minutes

Step 4

Add in the capsicums and cook for a further 2 minutes

Step 5

Add the vegetable stock and tomato purée along with the ground coriander, cumin, turmeric, ginger and chilli

Step 6

Bring to a simmer and cook for 15 minutes, or until stock has reduced and chicken is cooked through

Step 7

Season to taste

Step 8

Remove half the curry from the pan and refrigerate in an air-tight container for up to 3 days

Step 9

Return to the curry on the stove and stir in half the spinach until just wilted

Step 10

Serve tonight's portion in a warmed bowl with the cauliflower rice, add 12 tbsp sour cream and garnish with fresh coriander

Step 11

Enjoy! To make the side 1

Step 12

While the curry is simmering, place the cauliflower into a food processor and chop until fine (the consistency should be similar to rice)

Step 13

Heat the remaining 1 tbsp olive oil in a large fry pan and stir in the cauliflower

Step 14

Cook for 5-6 minutes, or until softened

Step 15

Season with salt and pepper

Step 16

Remove half the rice from the pan and refrigerate in an air-tight container