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Indian roast chicken with spiced cauliflower and brown rice recipe
Indian roast chicken with spiced cauliflower and brown rice recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Quick and flavorful Indian chicken dish with veggies, budget-friendly at under $4 per serving.
Ingredients:
  • 36.80 gm vegetable oil
  • 3 tsp garam masala
  • 1 tsp ground turmeric
  • 5.00 gm ground cumin
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 4 large chicken thigh cutlets, skin on
  • 1/2 cauliflower, cut into small florets
  • 150.00 gm brown basmati rice
  • 100g baby spinach
  • 1 tsp finely grated lemon rind, plus lemon zest, to serve
  • 21.00 gm lemon juice
  • 125.00 ml plain Greek-style yoghurt
  • 40.00 ml shredded fresh mint leaves, plus extra leaves, to serve
  • 62.50 ml flaked almonds, toasted
Instructions:
  • Preheat your oven to a toasty 220C (200C if using a fan-forced setting) and line a baking tray with parchment paper.
  • Mix oil, spices, garlic, and ginger in a bowl. Make two shallow cuts on each chicken piece. Put chicken in a roasting pan. Spread half of the spice mix on the chicken. Massage it in. Toss cauliflower in the rest of the spice mix. Transfer cauliflower to a tray. Roast chicken and cauliflower for 10 minutes, then reduce heat to 180C/160C fan-forced. Continue roasting for 20-25 minutes until chicken is cooked and cauliflower is tender.
  • In a large saucepan over medium-high heat, combine rice and 1 1/2 cups water. Bring to a boil, then cover, reduce heat to low and simmer for 15 to 17 minutes until tender. Fluff with a fork to separate grains and let it cool slightly.
  • Combine spinach, lemon zest, lemon juice, and cauliflower with rice. Gently toss together and season with salt and pepper.
  • In a bowl, mix yoghurt and mint; season with salt and pepper. Spoon rice mixture and chicken onto plates. Top with a dollop of the yoghurt mixture. Sprinkle with almonds, extra mint, and lemon zest. Serve.

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