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Chicken Curry
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Chicken + Spinach Tikka Masala with Buttered Lemon Cauliflower 'Rice'

WOW, this dish is flavoursome. Not too spicy, leaving you wanting more.
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Curry
Keyword: Cauliflower Rice, Chicken Curry, Curry
Servings: 4

Ingredients

Chicken and Spinach Tikka Masala

  • 1 tbsp oil
  • 1 large onion chopped
  • 2 tsp garam masala
  • 1 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1½ tsp ground turmeric
  • 1 tsp ground chilli
  • 2 cloves garlic minced
  • 2 tsp fresh ginger finely chopped or grated
  • ½ lemon lemon zest
  • 1 tsp salt
  • 600 grams boneless, skinless, chicken thighs cut into 2-3cm pieces
  • 400 gram can of crushed/chopped tomatoes
  • 1 Tbsp sweet chilli sauce
  • ½ lemon lemon juice
  • ½ cup cream
  • 3 large handfuls baby spinach chopped
  • 3-4 tbsp natural unsweetened yoghurt to serve
  • ¼ - ½ cup coriander chopped, to serve

Buttered Cauliflower Rice

  • 1 head cauliflower (about 750-800g including the stem), cut into florets
  • 1 Tbsp butter
  • ½ lemon lemon zest
  • ¼ - ½ cup coriander or flat-leaf parsley chopped

Instructions

  • Heat oil in a large, heavy-based frying pan over medium heat. Cook onion for 6-8 minutes until soft and starting to turn golden brown. Add spices, garlic, ginger, lemon zest and salt and continue cooking for a further 1-2 minutes. If at any time the onion or spices are catching on the bottom of the pan and burning, just add a tablespoon or two of water, stir, and it should lift from the bottom of the pan.
  • Add chicken, tomatoes, sweet chilli sauce, lemon juice and cream, cover and simmer for 5-10 minutes until chicken is cooked through and sauce has slightly thickened. Stir through spinach until wilted, and season to taste with salt and pepper. Gently swirl through yoghurt.
  • To make cauliflower rice, briefly blitz cauliflower in a food processor until it resembles rice or couscous. You may have to do this in batches to avoid overcrowding the food processor. Transfer to a glass or microwavable bowl and microwave on high, uncovered, for a few minutes (this steams the cauliflower and evaporates extra moisture to make it fluffy). Toss hot cauliflower rice with butter and coriander or parsley, and season to taste with salt and pepper.
  • To serve, spoon some cauliflower rice and chicken tikka masala onto each plate. Garnish with a little yoghurt and coriander.

Notes

If you don't have a food processor, you can coursley grate the cauliflower to resemble rice, or even very finely chop it using a large, sharpe knife.