Chicken & Spinach Tikka Masala with Buttered Lemon Cauliflower ‘Rice’

20 minutes

20-25 minutes

4

PORTIONS

Ingredients

Chicken & Spinach Tikka Masala

  • 1 large onion, thinly sliced 
  • 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 finely chopped or grated ginger 
  • finely grated zest of ½ lemon 
  • 1 tsp salt 
  • 600g boneless skinless chicken thighs, cut into 2-3cm pieces
  • 400g can crushed/chopped tomatoes 
  • 1 Tbsp sweet chilli sauce 
  • juice of ½ lemon 
  • ½ cup cream or sour cream 
  • 3 large handfuls baby spinach, chopped 
  • 2-3 Tbsp natural unsweetened yoghurt, to serve 
  • ¼–½ cup chopped coriander, to serve 
  • 1 x Tbsp olive oil

Buttered Cauliflower Rice

  • 1 head cauliflower (including the stem), cut into florets 
  • 1 Tbsp butter 
  • finely grated zest of ½ lemon 
  • ¼–½ cup chopped coriander or flat-leaf parsley

Method

Heat oil in a large, heavy-based frying pan on medium heat. Cook onion for 4–5 minutes until starting to turn golden brown. Add spice mix, 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 1–2 Tbsp water to the pan, stir, and it should lift from the bottom of the pan.

Add chicken, canned tomatoes, sweet chilli sauce, lemon juice and cream/sour 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 the cauliflower ‘rice’, briefly blitz/pulse cauliflower in a food processor until it resembles the texture of rice or couscous. Transfer to a glass or microwavable bowl and microwave on high, uncovered, for a few minutes (this steams the cauliflower slightly and evaporates extra moisture to make it fluffy). Toss hot cauliflower rice with butter and coriander, 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.