A British Lifestyle Blog

31 August 2015

Bombay Chicken, Cauli, Rice and Spinach


Jamie Oliver, you have done it again you beautiful person...

Any recipe you try of Jamie Oliver's is always going to be a success. I think Lee and I have all of his cook books and he is our fail safe option of things to cook up. Recently, Jamie has been on a health kick (mid life crisis- or following the trends?) and his newest cookbook Everyday Super Food is packed full of recipes that are packed with goodness and will have you glowing from your head to your tippy toes. 

I found this recipe in the Sunday Times Magazine and immediately had to try it. I fell in love, its the perfect combination of easiness, healthy and still tasty. What's great is that it doesn't contain any crazy ingredients that you will have to go to your local health store for- everything can be found in the supermarket or in your cupboard already. 




 THE INGREDIENTS
(Serves Two)

- 100g Brown Rice
- 1/2 Small Cauliflower
- 6 tbsp Natural Yoghurt
- 1 Lemon
- 1 Heaped tsp of Ground Turmeric, Medium Curry Powder
- 1 tbsp Balsamic Vinegar
- 2 Cloves of Garlic
- 3 cm Piece of Ginger
- 2x 120g Skinless Free- Range Chicken Breasts
- 1 Level tsp of Cumin Seeds, Black Mustard Seeds
- Poppadoms
- 1 Fresh Red Chilli

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- Heat oven 220C. Cook the rice in a pan of boiling salted water according to the packet instructions. 

- Chop the cauliflower into thin wedges and place in a sieve above the rice. Cover and steam for 15 minutes. 

- Add 3 tbsp of the yoghurt, half the lemon juice and a splash of water into a blender and blitz for one minute until super smooth. Decant into a nice bowl and place in the fridge. 

- Without washing the blender add the remaining yoghurt and lemon juice, turmeric, curry powder and balsamic vinegar. Crush the garlic, then peel and finely chop and add the ginger. Blitz until smooth and pour into a large baking tray. 

- Lightly score the chicken breasts to increase the surface area and toss in the marinade. When time is up on the cauliflower, tip it into the tray and quickly toss together. Sprinkle over the cumin and black mustard seeds and place in the oven for 15 minutes until the chicken is fully cooked. 

- To present, sprinkle some spinach, added your drain brown rice. Slice the chicken and add to the plate, along with some cauli. Drizzle with some dressing and scatter the chilli (or if you are like me and forgot to buy a chilli- then chilli flakes). Serve with poppadoms and enjoy!





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