Serves 4
Ingredients:
- 200ml dry white wine
- 500g onions, chopped
- 5 bay leaves
- 4 garlic cloves chopped,
- 30ml grated fresh root ginger
- 300g tomatoes slices
- 15ml salt
- 5ml madras curry powder
- 5ml garam masala
- 5ml ground coriander
- 5 ml paprika
- 400g chicken breasts cut into 2cm cubes
- 5ml cumin
- 5ml black onion sees
- 5 ml coriander seeds
- Handful chopped fresh coriander
- Handful chopped fresh tarragon
- Handful of chopped fresh mint
Method for the curry:
Heat a pot and spray with a layer of non-stick olive cooking spray.
Brown the onions, garlic, ginger, and the bay leaves
Add the white wine when the onions are hot, this evaporates the alcohol
Sauté the above together until the onions are translucent
Now add the tomato paste and tomatoes and cook on a high heat until the mixture resembles a paste
Next add the salt, curry powder, garam masala, ground coriander and paprika and saute for a few minutes
Add the chicken and cooked covered for 20-30 minutes
Toast the brown cumin, black onion and coriander seeds in a non-stick pan and add to your curry mixtures
Lastly stir in your fresh herbs
Method for the cauli rice:
Take one head of Cauliflower and chop into small pieces
Bring water to a rolling boil in a pot
Add your Cauliflower and blanch for 4 minutes
Strain through a sive
Final Presentation
Men: 1/3 cup of cooked rice mixed with Cauli Rice, topped with 300g Curry mix and garnished with fresh Coriander
Female: 1 cup Cauli Rice topped with 200g Curry mix and garnished with fresh Coriander
ENERGY per 250g Serving: 761kj
