Super Food Chicken Curry
Ingredients: whole grain rice, salt, cauliflower, organic yogurt, fresh mint · 30 min cook time · 550kcal · $19.50
Ingredients
100g whole grain rice, pinch salt, 1head cauliflower, 6tablespoons organic yogurt, 15g fresh mint, 1whole lemon, 3tablespoons sugar, 2cloves garlic, 3cm ginger, pinch black pepper, 1tablespoon curry powder, 1tablespoon turmeric, 1tablespoon balsamic vinegar, 1piece chicken, 1pinch black mustard seeds, 1tsp cumin, 1handful baby spinach, 0.5whole chili
Instructions
1. Put the whole grain rice into a pot with water and a pinch of salt, and start cooking.
2. Place a colander over the rice pot. Cut the cauliflower into quarters, put it in the colander along with the leaves, and cover with a lid to steam.
3. Make the mint dressing in a liquidizer by combining 3 tablespoons of yogurt, mint leaves, a pinch of salt, lemon zest, and half the lemon juice. Whiz until smooth and set aside.
4. Make the marinade in the liquidizer by combining 3 tablespoons of yogurt, garlic, ginger, a pinch of salt and pepper, curry powder, turmeric, balsamic vinegar, and the remaining lemon juice. Whiz until you get an orange color.
5. Score the chicken at the fat end to create surface area for crunch and character, then toss it into the yogurt marinade in a roasting tray.
6. Add the lightly cooked cauliflower into the roasting tray with the chicken and marinade, tossing to coat. Season with salt, pepper, black mustard seeds, and cumin.
7. Place the roasting tray at the top of the oven preheated to 220 degrees Celsius (gas mark 7) and roast.
8. Plate up the cooked rice, baby spinach, sliced roasted chicken, and steamed cauliflower. Drizzle with the mint dressing and top with sliced chili and fresh mint sprigs.
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