CHICKEN AND CAULIFLOWER TIKKA MASALA
SERVES 4
PREP AND COOK: 30 MINS
600g chicken thigh fillets, trimmed, cut into 4cm pieces
1 large onion, chopped
2 tsps ginger paste
½ cup tikka masala paste
600g cauliflower, trimmed, cut into 3cm florets
400g can cherry tomatoes in juice
½ cup light thickened cooking cream
200g green beans, trimmed, halved Steamed basmati rice, to serve
1 Heat an oiled, large, non-stick wok over a medium to high heat. Add chicken. Stir-fry for about 4 minutes, or until browned. Remove.
2 Heat same oiled wok. Add onion and ginger. Stir-fry until soft. Add tikka masala paste. Stir-fry for 1 minute, or until fragrant.
Return chicken to wok with cauliflower, tomatoes, cream and ½ cup water. Bring to a boil. Cover with lid. Gently boil for about 10 minutes, or until chicken
