This is a favourite that went out of fashion in the days of low-fat diets but, hurrah, is now back on the menu.
Serves 2 2 tbsp oil 2 onions, one finely chopped, the other sliced into rings 2 garlic cloves, finely chopped 1cm root ginger, finely chopped 1 tsp garam masala 1/2 tsp cayenne pepper Seeds from 4 cardamom pods 1 tsp turmeric 4 small boneless chicken thighs or 2 small chicken breasts, chopped into 1-2cm chunks 200ml coconut milk (or 200ml full-fat natural Greek yoghurt) 25g ground almonds 1/2 medium cauliflower, grated Handful of coriander, roughly chopped |
• CALORIES 340 • PROTEIN 28G • FAT 19G • FIBRE 5G • CARBS 17G |
Heat 1 tbsp oil in an ovenproof casserole or pan and fry the finely chopped onions, garlic and ginger over a medium heat for 2-3 minutes. Add the spices and cook for 1 more minute.
Add the chicken and cook for 2-3 minutes, then pour in the coconut milk and ground almonds and simmer gently on the stove for 20 minutes. Alternatively, put the casserole in an oven preheated to 150°C for 20 minutes.
Meanwhile, heat the remaining oil in a non-stick frying pan and fry the onion rings for 5-10 minutes or until they are browned, turning them frequently. Remove the rings with a slotted spoon and place them on kitchen paper.
When the curry is nearly ready, fry the grated cauliflower gently in the oil remaining from the fried onions for 5 minutes.
Season the curry and stir in the coriander. Place the cauliflower rice on the plate, add the curry, scatter the fried onions on top and serve with 100g fine green beans.