Bom­bay chicken with cauliflower rice

Lighter than curry but just as tasty

Woman (UK) - - Recipes -


170g tub Greek yo­gurt 2 gar­lic cloves, crushed 4tsp curry pow­der 4tsp bal­samic vine­gar 4 chicken breast fil­lets 2tbsp olive oil 250ml bas­mati rice 1 onion, chopped 1 small cauliflower, in flo­rets Small hand­ful mint leaves 100g baby spinach leaves 1 red chilli, finely sliced

1 put 100g of the yo­gurt into a large dish with the gar­lic, curry pow­der and bal­samic vine­gar and stir. cut slashes across each chicken breast and coat in the yo­gurt mix­ture. set aside for 10 mins to mar­i­nate.

2 heat the oven to 200c/gas 6. put the chicken on a foil-lined bak­ing tray, driz­zle over the oil and bake for 15 mins un­til cooked through and the juices run clear.

3 mean­while, put the rice, onion and 500ml wa­ter into a pan. bring to the boil, cover, re­duce the heat and sim­mer for 10 mins un­til the wa­ter has been ab­sorbed.

4 blitz the cauliflower un­til finely chopped. stir into the rice and heat through. serve topped with the chicken, mint and spinach. scat­ter over the chilli, if us­ing, and serve with the re­main­ing yo­gurt.

Per serv­ing: 573 cals, 13g fat (4g sat­u­rated), 62g carbs

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