This curry is so mild that it’s perfect for the whole family.  It’s really quick and easy to whip up this and the cauliflower rice. It keeps really well, so I usually double the recipe, and make rice out of two heads of cauliflower so that I have some portions for the freezer!  Don’t be put off by the spices that go into this dish, if you haven’t cooked Indian food before, you may need to go out and stock up on these, but you will definitely want to make this dish again, so they won’t go to waste!

Quantity:

Makes 4 Portions- Double the recipe if you want more portions, it works just as well

Cost:

This will vary depending on if you need to buy the spices, but once you have them it's a low cost dish to make.

Ingredients:

• 5 Chicken Fillets- chopped into chunky pieces
• 1 Head of Cauliflower
• 1 White Onion-finely chopped
• Garlic-I use approx. 2 cloves, but use more if you like a lot of garlic!
• 2 Tsp Cardamon
• 1 Tsp Ground Ginger
• 1 Tsp Cumin
• 1 Tsp Turmeric
• 1 Tsp Chili Powder
• 1 Tsp Garam Masala
• ¼ Cup Passata
• ½ Cup Water- optional
• ½ Cup Coconut Milk (half a tin approx.)
• 1 Cup Roasted Cashew nuts (no Salt added- roast your own)
• ½ Cup Greek Yoghurt

Method:

Curry

1. In a frying pan on a high heat fry the onion and garlic in some coconut oil until the onion is soft & starts to go translucent .
2. Meanwhile in a hot oven allow your chopped cashew nuts to lightly toast on an oven tray- rather than ‘chop’ them, it’s less messy to just put them in a freezer bag and bash them with your meat tenderiser a few times. When they have toasted, remove them from the oven and allow to cool. Your nuts will only take minutes to toast.
3. Now add the chicken pieces to the pan with the onion & fry a little
4. Now add all of the other ingredients apart from the greek yoghurt- add the spices first and give it a good stir, then add the rest. **Adding the water is optional depending on how much sauce you would like**
5. Allow to cook until the chicken is cooked through
6. Remove the pan from the heat and allow to cool slightly, now stir in the greek yoghurt.

Cauliflower Rice

1. Chop up the cauliflower, removing the core
2. Put in the food processor for a couple of seconds until it is a ‘rice’ like texture.
3. Now add it to a bowl, cover with cling film and then microwave for 3 minutes.
4. This goes great with the chilli, hard to believe its cauliflower.
5. This also freezes really well, do it in individual portions, put them in freezer bags and freeze the ‘rice’ raw, then you can get it out the freezer and cook it from frozen as if its normal microwave rice.

Nutritional Info

For one portion with cauliflower rice