| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 40 grams Tikka Masala Curry Paste
- 40 grams Yoghurt low fat natural
- 320 grams Chicken Thigh Fillets fat trimmed
- 1/2 cup Chicken Stock
- 1/2 cup Coconut Cream reduced fat
- 40 grams Baby Spinach
- 400 grams Cauliflower
- 2 tablespoons Coriander Leaves
Ingredients
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Instructions
- Combine curry paste and yoghurt in a large bowl. Add chicken and combine until well coated. Cover and refrigerate for 30 minutes, or overnight, to marinate.
- Heat a large deep non-stick frying pan over medium-low heat. Add chicken and cook for 5 minutes or until lightly browned. Add any excess marinade and stir to coat.
- Add stock to pan and stir well. Reduce heat to low. Cover and simmer for 8 minutes or until chicken is cooked through.
- Stir in coconut cream. Remove lid and simmer, for 10 minutes or until sauce reduces slightly. Remove from heat and stir in spinach to wilt.
- Meanwhile, cook cauliflower in a steamer set over a saucepan of simmering water until tender. Using a handheld blender, blend cauliflower to a coarse puree. Season with freshly ground black pepper.
- Divide cauliflower mash and chicken curry between plates. Top with coriander to serve.
Recipe Notes
Cauliflower puree is a great low-calorie replacement for rice when serving curry.
406 cal / serve
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