Chicken Curry and Cauliflower Rice
Typical curry takeaways are packed with salt and hidden fats. Fortunately for you all, I've created a guilt free curry recipe for you to enjoy. Bursting with aromatic spices, this curry is a perfect dinner party or can be enjoyed on a cold winters evening.
Ingredients
Chicken curry
4 chicken drumsticks
1 tin of chopped tomatoes
1 vegetable/chicken stock cube dissolved in 500ml of boiling water
2 onions
100g green beans
100g spinach
1 ½ tsp. turmeric
1 ½ tsp. cumin
1 ½ tsp. cayenne chilli powder
2 tbsp. tomato puree
Cauliflower rice
1 cauliflower
½ tsp. turmeric
10g sultanas
Method
Chicken curry
1. Brown the chicken drumsticks in a big saucepan. Add salt and pepper to flavour. Remove once all of the sides turn golden.
2. In the same saucepan, fry the pre-chopped onions for roughly 2 minutes. After the onion has begun to golden, add in the turmeric, cumin and cayenne chilli powder; fry for an additional 5 minutes.
3. Add the tomato puree, chopped tomatoes, dissolved stock and the browned chicken into the pan.
4. Leave to simmer with a lid for roughly 30 minutes. Keep checking to ensure the water hasn’t evaporated too much in this time. Add more water if needs be.
5. Add in the green beans and leave to simmer for a further 5 minutes.
6. Add the spinach and stir in thoroughly for 2-3 minutes. If the mixture still looks fairly fluid, leave to simmer for a couple more minutes.
Cauliflower rice
1. In a food processor, blend the cauliflower until it becomes fine. Ensure you don’t create a puree; instead you are aiming for a crumbled texture.
2. In a pan, add a centimetre of water to the blended cauliflower and steam for 6 minutes. During this time, stir in the turmeric and cumin.
3. Finally, drain and add the sultanas.
Chicken curry
4 chicken drumsticks
1 tin of chopped tomatoes
1 vegetable/chicken stock cube dissolved in 500ml of boiling water
2 onions
100g green beans
100g spinach
1 ½ tsp. turmeric
1 ½ tsp. cumin
1 ½ tsp. cayenne chilli powder
2 tbsp. tomato puree
Cauliflower rice
1 cauliflower
½ tsp. turmeric
10g sultanas
Method
Chicken curry
1. Brown the chicken drumsticks in a big saucepan. Add salt and pepper to flavour. Remove once all of the sides turn golden.
2. In the same saucepan, fry the pre-chopped onions for roughly 2 minutes. After the onion has begun to golden, add in the turmeric, cumin and cayenne chilli powder; fry for an additional 5 minutes.
3. Add the tomato puree, chopped tomatoes, dissolved stock and the browned chicken into the pan.
4. Leave to simmer with a lid for roughly 30 minutes. Keep checking to ensure the water hasn’t evaporated too much in this time. Add more water if needs be.
5. Add in the green beans and leave to simmer for a further 5 minutes.
6. Add the spinach and stir in thoroughly for 2-3 minutes. If the mixture still looks fairly fluid, leave to simmer for a couple more minutes.
Cauliflower rice
1. In a food processor, blend the cauliflower until it becomes fine. Ensure you don’t create a puree; instead you are aiming for a crumbled texture.
2. In a pan, add a centimetre of water to the blended cauliflower and steam for 6 minutes. During this time, stir in the turmeric and cumin.
3. Finally, drain and add the sultanas.