Tomato Chicken Curry with Cauliflower Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Spices

  • Salt 1/2 tsp

  • Black Mustard Seeds 1 Tbsp

  • Chili Flakes 1/2 tsp

  • Black Pepper 3/8 tsp

  • Ground Turmeric 2 tsp

  • Garam Masala 1 Tbsp

Produce

  • Yellow Onion 1

  • Fresh Coriander 1/2 bunch

  • Potatoes 2

  • Ginger Root 1 Tbsp

  • White Cauliflowers 1 1/2

  • Fresh Thyme 2 sprigs

  • Garlic Cloves 6

Canned/Bottled Goods

  • Ghee 69 g

  • Vegetable Stock 720 ml

  • Tomato Puree 4 Tbsp

  • Tinned Tomato 425 g

Preparation

  1. Prepare Chicken

    Prepare chicken. In a large pot, heat ghee over high heat. Add chicken thighs, season with salt and sear for 5 minutes or until browned. Place cooked thighs on a plate and set aside, reserving pot with chicken juices.

    • 680 g, cut into 2.5-cm cubes Boneless Skinless Chicken Thigh
    • 1 pinch Salt
    • 1 Tbsp Ghee
  2. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Garam Masala
    • 1 Tbsp Black Mustard Seeds
    • 2 tsp Ground Turmeric
    • 1/2 tsp Chili Flakes
    • 1/4 tsp Black Pepper
  3. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4 Garlic Cloves
    • 1 Tbsp, grated Ginger Root
    • 2 Potatoes
    • 1/2, medium, cut into florets Cauliflower
    • 1/2 bunch, chopped, leaves and tender stems Fresh Coriander
  4. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in coriander and check seasoning.

    • 2 Tbsp Ghee
    • 4 Tbsp Tomato Puree
    • 425 g Tinned Tomato
    • 720 ml Vegetable Stock
  5. Cauliflower Rice Creation

    Prepare ingredients. Add cauliflower to food processor. Blend until evenly chopped into small rice-like pieces. Heat pan on high heat for 2 minutes. Add ghee, cauliflower rice, salt, pepper, thyme and garlic. Stir and cook for 4 minutes. Remove garlic and thyme.

    • 1 head, chopped Cauliflower
    • 2 Garlic Cloves
    • 2 Tbsp Ghee
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 20.0 g 26%
Total Saturated Fat 5.0 g 24%
Unsaturated Fat 15 g  
Cholesterol 125 mg 42%
Sodium 920 mg 40%
Total Carbohydrate 47 g 17%
Fiber Total Dietary 11 g 38%
Sugars Total 14 g  
Protein 39 g 78%
Vitamin C 147 mg 160%
Calcium Ca 161 mg 10%
Iron Fe 6.5 mg 35%
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By Innit Culinary Team