Chicken Madras with Cauliflower & Rice
740 kcal per person
41g Protein
78g Carbs
29g Fat
13g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ¼ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 tomato
- 4 ounces chicken breast (112 g)
- 8 ounces cauliflower florets (224 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon curry powder (2 g)
- 1 pinch chili powder (1 g)
- ½ teaspoon turmeric (1 g)
- ½ teaspoon ground cumin (1 g)
- 1 tablespoon tomato paste (20 g)
- 2 fluid ounces coconut milk (60 ml)
- 1 handful spinach (25 g)
Preparing this recipe
- Cook the rice according to the package directions. Drain and set aside.
- Dice the onion, mince the garlic and grate the ginger. Cut the tomato and chicken into bite-sized pieces.
- Steam or boil the cauliflower for about 5 minutes, until just tender. Drain and set aside.
- Heat the oil in a large skillet over medium heat. Sauté the onion for 2 minutes, until soft and lightly browned. Add the garlic and ginger and cook for another 1–2 minutes.
- Add the chicken and cook until browned on all sides. Stir in the curry powder, chili powder, turmeric and cumin. Cook for 1 minute to release the flavors.
- Add the chopped tomato and tomato paste. Stir well and let it cook for about 5 minutes, until the tomato breaks down.
- Pour in the coconut milk and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes, or until the sauce thickens and the chicken is fully cooked. Add a splash of water if the sauce gets too thick.
- In the last 5 minutes of cooking, add the cauliflower and spinach. Stir until the spinach wilts. Season with salt and pepper to taste.
- Serve the chicken madras over the rice.
Tip van FitChef
Delicious with fresh coriander and lime juice.
