My toddlers favourite food usually happens to be whatever I am eating at any given moment.  Whilst this insistence on eating whatever I eat has resulted in me having to secretly scoff the occasional chocolate bar in the toilet, it has also presented me with the opportunity to cook shared family meals!

Shared family meals means not having to prepare and cook completely separate food for the little ones in the family. This not only saves time and money, it it also introduces children to a wider range of tastes and flavours, and helps prevent fussy eating behaviours.

Sitting down as a family to enjoy a meal together gives you there opportunity to role model good eating behaviours and to discuss the food you are eating. Plus, children who eat with their parents are more likely to perform better at school, have a healthy relationship with food and make healthier choices. Win Win!

From toddlers through to adults, this chicken tikka curry with cauliflower rice is one meal that the whole family will enjoy! The flavours in the curry are mild enough for little taste buds and they are a great introduction to the amazing aromas and spices in Indian cuisine.

Chicken Tikka Curry with Cauliflower Rice

Serves 4                              15 min prep time                          25 min cooking

Ingredients

Chicken Curry

  • 80g Tikka Masala Curry Paste
  • 80g Low Fat Natural Yoghurt
  • 400g Lean Chicken Thigh Fillets, fat trimmed
  • 1 Cup Salt Reduced Chicken Stock Liquid
  • 1 Cup Reduced Fat Coconut Cream
  • 160g Baby Spinach
  • 2 Tablespoons Corn Flour (optional)
  • 4 Tablespoons Water
  • 2 Tablespoons Fresh Coriander (6g)

Cauliflower Rice

  • Large head of Cauliflower
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cumin
  • Pinch of Salt

Method

Chicken Curry

  1. Combine curry paste and yoghurt in a large bowl. Add chicken and stir until well coated. Cover and refrigerate for 30 minutes, or overnight, to marinate.
  2. Heat a large deep non-stick frying pan over medium-low heat. Add chicken and cook for 5 minutes or until lightly browned. Add any excess marinade and stir to coat.
  3. Add stock to pan and stir well. Reduce heat to low. Cover and simmer for 8 minutes or until chicken is cooked through.
  4. Stir in coconut cream.  Simmer with the lid off for 10 minutes or until sauce reduces slightly.
  5. Mix the cornflour and water together to max a thick paste, and stir through the curry. (This is an optional step that will thicken up the curry sauce).
  6. Remove from heat and stir in spinach to wilt.

Cauliflower Rice

  1. Preheat oven to 200 degrees celsius. Cut the cauliflower into florets. In batches, pulse the cauliflower in the food processor until it resembles rice.
  2. Toss the cauliflower rice in a large bowl with the olive oil, cumin and a little salt. Spread the mixture evenly over a baking tray lined with baking paper.
  3. Roast in the oven for 20-25 minutes.

Divide cauliflower rice and chicken curry between plates. Top with coriander to serve.

Enjoy!

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Love Phoebe

Looking for more wholesome meals to feed the family? You will love this recipe for Pea and Zucchini Baked Risotto

This recipe is a modified version of Michelle Bridges Chicken Tikka Curry with Cauliflower Mash from her 12WBT.

As well as being an icon of Australian health and fitness, Michelle is also an inspiring businesswoman, devoted mother and all round legend! This recipe has been re-published with the kind permission of Michelle and her incredible team!

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