240gm brown basmati rice
2 tsp Patak’s Tikka masala curry paste
2 Tblsp flaked almonds
3 skinless chicken breasts, cut in chunks
1 red onion, sliced
1 tsp crushed garlic
1 tsp crushed ginger
1 Tblsp Patak’s Tikka masala curry paste
2 tsp dried turmeric
±20 cherry tomatoes, halved
2 cups cauliflower florets
1 cup chicken stock
1 Tblsp cornflour
Method
Cook the rice in water to which you have added the curry paste.
When cooked, drain well and stir through the almonds.
Keep warm.
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and ginger for 2-3 minutes or until the onion starts to soften.
Add the turmeric and curry paste and cook until fragrant.
Tip in the chicken chunks and stir well to coat in the spices and seal.
Now add the cauliflower, tomatoes and the cornflour mixed to a paste with the stock.
Cover the pan and simmer for 15 minutes.
Serve the masala over the rice.
Garnish with sprigs of coriander and poppadoms if desired.
