THREE C CURRY
3 C’s curry, includes chicken, chickpeas, and cauliflower. A twist on a classic butter chicken and super comforting for a winters night.
Time - 30 mins from prep to plate.
serves 3-4
INGredients
Curry paste:
1 tsp turmeric
2 tsp garam masala
1 tsp cumin
1/2 - 1 tsp chili flakes
1-2 tsp of mild curry powder
1 tsp garlic
1 tsp ginger
Curry:
2 chicken breasts ( or 3-4 thighs)
1 cup chopped cauliflower
1 can chickpeas
handful green beans
1 can of coconut milk
1 can of chopped tomato
1/2 onion - diced
natural yogurt
3/4- 1 cup of your preferred rice cooked (basmati, brown, cauli rice)
fresh herbs (optional)
METHOD:
In a Nutri bullet (or anything that blends), combine all the curry paste ingredients and half the tin of tomatoes to help it mix. Blend until smooth.
In a hot pan with 1 tsp of oil add the whole chicken breasts, let these brown for 1-2 mins each side then remove.
Finely dice 1/2 an onion and add to the pan, sautee until soft/ transparent and add the curry paste. Heat until fragrant.
Dice the chicken and add it back into the pan as well as the can of chickpeas and cauliflower ( you can semi boil this first to save time).
Then add the remainder of the tomatoes, coconut milk, and green beans.
Cover and simmer for approx 10 minutes or until chicken is cooked through.
Serve over your favourite rice with fresh herbs and a dollop of natural yogurt.
Enjoy xx