Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 7. Cook the
rice (300 g)
according to the packet instructions.
2.
Arrange the
cauliflower florets (1)
on a baking tray and add 1 tsbp
tikka paste (1 jar)
. Toss together until coated. Roast for 15 minutes.
3.
Heat a splash of oil in a large frying pan over a medium heat and add the
chicken (600 g)
. Sauté for 8 minutes, until caramelised. Remove from the pan and set aside.
4.
Add the
onion (1)
to the same pan and fry over a medium-low heat for 10 minutes, or until softened. Add the remaining tikka paste and cook for a further 4 minutes. Add the
chopped tomatoes (1 tin)
, bring to the boil and simmer for 5 minutes.
5.
Add the chicken back to the pan along with the roasted cauliflower. Cook for a final 3 minutes, then divide between four serving dishes along with the rice. Finish with the fresh
coriander (25 g)
and serve with the
yogurt (60 g)
.