AWW FOOD • ISSUE TWENTY THREE 35
Endless Summer Mains
“Give curry night a makeover with our low-carb
version that ditches low-nutrient traditional white
rice for cauliflower rice, paired with a protein-rich
curry for added health benefits.”
Sophia Young, Style Director, AWW CookbooksCHICKEN TIKKA WITH
CAULIFLOWER RICE
PREP + COOK TIME 50 MINUTES SERVES 41 tablespoon peanut oil
800g chicken thigh fillets,
sliced thickly
1 medium brown onion (150g),
cut into wedges
1 large red capsicum (350g),
chopped coarsely
250g truss cherry tomatoes
⅓ cup (100g) tikka curry paste
2 fresh long green chillies,
sliced thinly
300ml light cooking cream
1 small cauliflower (1kg), stems finely
chopped, florets coarsely chopped
¾ cup loosely packed fresh
coriander leavesRAITA
¾ cup (200g) greek−style yoghurt
1 lebanese cucumber (130g), seeded,
chopped finely
1 tablespoon finely chopped fresh mint1 Heat oil in a large deep frying
pan over medium−high heat; cook
chicken, in batches, for 2 minutes
each side or until browned all over.
Remove from pan.
2 Add onion, capsicum and tomatoes
to same pan, reduce heat to medium;
cook, stirring, for 5 minutes or until
onion softens. Remove the tomatoes
from pan; cover to keep warm. Add
curry paste and half the chilli to pan;
cook, stirring, for 2 minutes or until
fragrant. Return chicken to pan with
cooking cream; bring to the boil.
Reduce heat; simmer, uncovered,
for 10 minutes or until chicken is
cooked through. Remove from heat;
return tomatoes to mixture.3 Meanwhile, process cauliflower
until finely chopped and resembles
rice. Place cauliflower in a large
frying pan over medium heat; cook,
stirring occasionally, for 10 minutes
or until just tender. Season to taste.
4 Make raita.
5 Top chicken with coriander and
remaining chilli. Serve with
cauliflower rice and raita.RAITA
Combine ingredients in a small
bowl; season.NUTRITIONAL
COUNT PER SERVING
39.9g total fat
(16.2g saturated fat);
2818kJ (674 calories);
20.4g carbohydrate;
50.6g protein;
10g fibre