Spicy Chicken Rendang Curry and Cauli Rice

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1pcs chicken-style stock cubes
• 300g free-range chicken breast fillet
• 45g rendang curry paste
• 200ml coconut milk
• 300g cauliflower rice
• 150g peas
• 10g fried shallots
• 125ml (½ cup) boiling water
• 15ml neutral-flavoured oil
• 15ml white vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Coarsely chop the tomato. Coarsely chop the cucumber. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Thinly slice the chicken into strips. Heat 1 tbs oil in a medium deep frypan over high heat. Cook the chicken, stirring, for 2 mins or until browned (the chicken won't be cooked through). Remove from the pan.
3. Step 3 — Start curry
   Reduce the heat to medium-high. Cook the garlic and curry paste, stirring, for 1-2 mins until fragrant and the curry paste splits. Stir in the stock and coconut milk and bring to a gentle simmer. Cook, stirring occasionally, for 4-5 mins to develop the flavour.
4. Step 4 — Heat cauliflower rice
   CAULIFLOWER RICE OPTION Meanwhile, heat a medium frypan over medium-high heat. Cook the cauliflower rice, stirring, for 3-4 mins until warmed through. Season with salt and pepper.
5. Step 5 — Finish curry
   Add the chicken and peas to the curry sauce and return to a gentle simmer. Reduce the heat to medium and cook, stirring, for 2 mins or until tender and the sauce is slightly thickened (it's important the curry doesn't boil or the coconut milk may separate – reduce the heat if necessary). Stir in 2 tsp white vinegar. Taste, then season with salt and pepper.
6. Step 6 — Make salsa and serve
   Put the tomato, cucumber and 2 tsp white vinegar in a bowl, season with salt and pepper and stir to combine. Divide the cauliflower rice and curry among bowls. Scatter with the fried shallots and serve with the salsa.