Ingredients (Serves 2)

  • 1 tbsp Bran or coconut oil 

  • 1 large onion, chopped

  • 2 cloves of garlic, finely chopped

  • 1 large tomato, finely chopped

  • 1 tbsp Tomato purée 

  • 1 medium chilli, chopped

  • ¼ tsp of each Chilli, coriander, cumin and turmeric powder 

  • 250g/9oz Chicken breast, chopped

  • 1 tbsp Natural yoghurt 

  • 130g/4½oz Basmati rice

  • 160g/5½oz Cauliflower 

Preparation and cooking time: 60 minutes

  1. Heat the oil in a large, non-stick saucepan or frying pan, and fry the onions until soft. Add the garlic, tomato, tomato purée, chopped chilli and spices.

  2. Cook for a few minutes. Then add two tablespoons of water and allow to reduce.

  3. Add the chicken and cook for 10–15 minutes on a medium heat. Then add in the yoghurt, stirring slowly. Season with black pepper and simmer for a further 5–10 minutes.

  4. Meanwhile, cook the rice following the packet instructions and boil or steam the cauliflower until tender.

  5. Serve with rice and cauliflower.