Calorie-Conscious Malaysian Chicken Tenders

Nutrition per serve

Ingredients

• 250g cauliflower
• 1clove garlic
• 1pcs chicken-style stock cubes
• 200ml coconut milk
• 1pcs spring onion
• 10g Malaysian mild curry powder
• 300g chicken tenderloins
• 125ml (½ cup) boiling water
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Cut the cauliflower into small florets. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Cook creamy cauliflower
   Put the cauliflower, garlic, coconut milk and stock in a medium saucepan and bring to the boil. Reduce the heat to low and cook, covered, for 20 mins or until the cauliflower is tender. Remove the pan from the heat.
3. Step 3 — Marinate chicken
   Meanwhile, thinly slice the spring onion on an angle. Combine half the curry powder* and 2 tsp vegetable oil in a large bowl and season with salt. Add the chicken and turn to coat.
4. Step 4 — Pan-fry chicken
   Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
5. Step 5 — Blend and serve up
   Blend the cauliflower mixture with a stick blender or food processor until smooth (see Kitchen hack). Taste, then season with salt and pepper. Divide the creamy cauliflower and chicken among bowls. Drizzle with any pan juices, scatter over the spring onion and enjoy!
6. Step 6 — Kitchen hack
   If you don't have a stick blender or food processor, simply mash the cauliflower with a potato masher. The result won't be as smooth, but it will taste just as delicious!