COCONUT MILK CHICKEN CURRY WITH CAULIFLOWER RICE
Lightly stir-fried cauliflower rice replaces regular rice for this dish. Make your own – it’s much cheaper. The chicken is cooked in a fragrant curried coconut milk sauce. Frozen peas are an ideal addition because you don’t have to precook them.
SERVES 4-6 Preparation: 20 min Cooking: 30-35 min
6 chicken thighs salt and pepper oil for frying 1 onion, chopped 4 garlic cloves, crushed 5-10ml (1-2t) tikka curry paste 1 can (400ml) coconut milk 250g frozen peas 10ml (2t) soy sauce juice of 1 lime TO SERVE cauliflower rice (see recipe) lime wedges (optional)
1 Season the chicken with salt and pepper. Heat a little oil in a pot and fry the chicken until just browned. Remove from the pot.
2 In the same pot, fry the onion and garlic until soft. Stir in the curry paste.
3 Add the chicken and coconut milk, turn the heat down and simmer until the chicken is cooked through. Add the peas and cook until thawed and heated through.
4 Add the soy sauce and lime juice.
5 To serve Serve with cauliflower rice and lime wedges (if using).
CAULIFLOWER RICE 1 cauliflower head, hard core removed 15ml (1T) oil 2 garlic cloves, crushed 2-3 spring onions, chopped salt and pepper toasted sesame seeds
1 Finely chop the cauliflower, then pulse in a food processor until fine.
2 Heat the oil and sauté the garlic and onion until just soft. Add the cauliflower and stir-fry until slightly crispy.
3 Season with salt and pepper and sprinkle the sesame seeds over. Serve with the chicken curry.