Serves 4 Ready in 40 minsQ 1 onion, roughly choppedQ 2 garlic clovesQ 1tbsp coarsely grated gingerQ 1 green chilli, thinly slicedQ 1tbsp garam masalaQ 28g fresh corianderQ 2tsp vegetable oilQ 400g free-range chicken breastfillet, dicedQ 400g can chopped tomatoesQ 450g cauliflower floretsQ 1tbsp melted butterLIGHT CHICKENMASALA WITH CAULI& SAFFRON RICEQ 2 cardamom pods, lightly crushedQ 100g frozen peasQ Pinch saffron strandsQ Salt and pepperMethod1. Place the onion, garlic, ginger, chilli,garam masala and 20g coriander, includingthe stalks, into a food processor and blenduntil smooth. Heat the oil in a frying panand cook the curry paste over a mediumheat for 5-6 mins, stirring frequently. Addthe chicken and cook for 2-3 mins to seal,then add the chopped tomatoes with200ml hot water. Bring to the boil, reducethe heat and simmer gently uncovered for12-15 mins, or until the chicken is cookedand the sauce thickened.2. Meanwhile, place the cauliflower floretsin the large bowl of a food processor andpulse until it resembles rice. Tip into a largefrying pan with the butter, cardamompods, peas and saffron. Season with saltand pepper then cover and cook gently for6-7 mins, until just tender. Serve with thecurry, garnished with the remainingcoriander leaves.247Calories
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