US
Ingredients
Serves: 2
1 tbsp extra virgin olive oil
1 small brown onion, diced
1 garlic clove, finely diced or minced
350g chicken breast or thigh, diced
2 tbsp tandoori paste
1 tbsp tomato puree
200ml chicken stock
100ml double cream
1 small cauliflower head, cut into florets
2 tbsp plain natural or Greek yoghurt, or dairy-free alternative
50g flaked almonds (optional)
1 large handful fresh coriander, roughly chopped
200g green vegetables (such as broccoli or green beans)
Method
Heat the oil in a lidded frying pan or saucepan, over medium heat.
Fry the onion and garlic, until soft.
Add the chicken and fry until browned.
Stir in the tandoori and tomato puree.
Pour in the stock and cream, and season with salt and pepper. Stir for 1-2mins.
Add the cauliflower florets and reduce the heat to simmer, covered with a lid, for 10mins.
Take the lid off and increase the heat for another 10mins, until the cauliflower is tender and the sauce has thickened and reduced.
Serve with yoghurt, flaked almonds (if using), coriander, and steamed greens.