Make your own healthy munchies

A cheap yet healthy alternative to couscous CREAMY CURRY CHICKEN AND CAULIFLOWER COUSCOUS

INGREDIENTS

4 tbsp. olive oil 2 cups cream 1 red onion, minced 3 to 4 cloves garlic, minced 1 tbsp. ginger, minced 2 tbsp. curry paste 1/4 kg. chicken breast 3 cups cauliflower, chopped 1 tbsp. lemon 1 tbsp. parsley, chopped

PREPARATION

1. Pre-heat oven to 180°C. 2. Sauté red onion and garlic in olive oil until translucent and golden brown, respectively. Add ginger and cook for about 1 to 2 minutes. 3. Add the curry paste and cook for 2 to 3 minutes over low heat. Then pour cream into curry paste mixture. Set aside. 4. Sear each side of the chicken breast for around 2 minutes or until golden brown. 5. Bake the chicken breast for 10 to 12 minutes. 6. Using a blender, add the cauliflower and blend until the texture resembles couscous. Transfer it into a bowl and add lemon juice and chopped parsley. Toss to combine. Season with salt and pepper to taste. 7. Put the cauliflower couscous on a plate. Top with chicken breast and drizzle with curry sauce.