Chicken Curry with Cauliflower Couscous

INGREDIENTS

1 lb Skinless, boneless chicken breast, diced into 1-inch cubes

1 tbsp. Lemon juice

1/2 cup 2% Plain Greek yogurt

1 small head Cauliflower

2 tbsps. Olive oil, divided

1/2 cup Onion, small diced

2 cloves Garlic, peeled and finely minced

1 tbsp. Ginger, peeled and grated

2 cups Okra, sliced into 1-inch pieces

3 tbsps. Garam masala seasoning – see Chef’s Tip

2 tsp. Turmeric

14 oz. Canned diced tomatoes

1 tsp. Salt, divided

1 tsp. Pepper, divided

1/4 cup Cilantro, roughly chopped

PROCEDURE

1. Place the chicken, lemon juice, 1/3 cup yogurt, half of the garlic, half of the ginger, 1 tbsp. Garam masala, and 1 tsp. turmeric in a bowl and stir to combine. Set aside.
2. Preheat oven to 400°F (200C) and line a baking tray with parchment paper.
3. Cut the cauliflower head into bite-sized pieces and pulse in food processor until you get a grain-like texture. Spread out the crumbled cauliflower onto the baking tray and drizzle with 1 tablespoon of olive oil and half of the salt and pepper. Bake for 10 minutes or until tender, stirring once during baking.
4. Heat a large skillet over medium heat. Once hot, add the remaining olive oil and onions. Cook for 5 minutes, until translucent, then add the remaining garlic and ginger. Continue to cook for 1 minute.
5. Add the okra and chicken and cook until chicken is no longer pink, about 5 minutes, stirring continuously.
6. Add remaining 2 tbsp. Garam masala, 1 tsp. turmeric, salt and pepper. Stir to coat the chicken and okra. Cook for 1 minute, then add the tomatoes.
7. Simmer for 10-15 minutes until chicken is cooked through. Add a splash of water if the pan gets too dry.
8. Remove the pan from the heat and stir in the remaining yogurt.
9. Serve immediately with cauliflower couscous.

NOTES: Look for Garam masala in the spice aisle of your local grocery store. If you want to add some heat, add a finely diced chilli pepper in step 3.