This dish is perfect for those nights when you crave Indian food! It has a wonderful flavour that is not spicy, is creamy yet tastes light and has great notes of coriander! Thanks for your creativity, E! We will definitely be making this one again!
Ingredients:
2 chicken breasts
1/2 an onion
vegetable oil
1/2 an onion
1/2 head of cauliflower
1 Tbsp "mexican powder"
a few shakes Tabasco
1/3 cup chopped fresh cilantro/coriander
1 can chick peas
1 can coconut milk
rice
Directions: Boil 2 chicken breasts with 1/2 an onion and pepper corns
Fry up 1/2 an onion, 1/2 a cauliflower, curry powder, mexican powder, and tabsaco, in some vegetable oil.
When cauliflower is soft enough (up to you) add chopped cilantro. Add chick peas and coconut milk.
Shred boiled chicken and add to wok or frying pan. Add more seasonings to taste.
Bake in a casserole at 350 degrees.
Serve over cooked rice.
To re-heat: Received in a plastic Ziplock freezer bag. Defrost in fridge overnight or in a bowl of water in the sink.
Once thawed, pour contents and bake 350 degrees for 20 minutes.
Bon Appetit!
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