Chicken Tikka Masala with Cauliflower Rice

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  25 oz or 709g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 dash or 0.4g

• Garam Masala Seasoning

  Spice Islands

  8 tsp or 288g

• Roasted Red Peppers

  Freshdirect

  4 oz or 109g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 cup or 240g

• Parsley

  Raw

  1 tbsp or 4g

• Cauliflower

  Green, raw

  1 head, medium or 431g

• Butter

  Salted

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the chicken breasts lengthwise. Place a large skillet over medium high heat and fry the chicken in butter until golden brown.
3. Add half the garam masala mix to the pan and stir thoroughly. Season with salt, and place the chicken, including the juices, in a baking dish.
4. Finely chop the bell pepper and add that to a small bowl along with the coconut cream and remaining garam masala mix.
5. Pour over the chicken. Bake in oven for about 20 minutes. Garnish with parsley and serve over cauliflower rice.
6. To make cauliflower rice: Start by finely chopping the cauliflower (or blitz in a food processor). Next, heat the oil/butter gently in a frying pan for 30 seconds, then add the spices and cook for another 30 seconds.
7. Add the finely chopped cauliflower and stir fry over a medium heat for 3-5 minutes until cooked to your liking. Stir through some salt and pepper and serve.

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