Ingredients

• 1 bunch Baby Bok Choy
• 360 g Chicken Breast
• 2 tsp Chili Powder
• 400 ml Coconut Cream
• 2 tsp Coriander (root and stem, finely chopped)
• 2 tbsp Extra Virgin Olive Oil
• 2 tsp Garam Masala
• 2 clove Garlic (crushed)
• 2 tsp Ginger (fresh, grated)
• 30 g Spring Onion (sliced)
• 2 tsp Turmeric Powder
• 2 whole Ultra Lite Chicken Sachet (Or Chicken Stock Cube)
• 1 cup Water (warm)

Cauliflower Rice

• 400 g Cauliflower (riced)
• 1 clove Garlic (crushed)

Instructions

• 1. Cut chicken into 2cm cubes. Toss the chicken with 1 tsp of garam masala, 1 tsp turmeric and 1 tsp chilli powder. Season with salt and spread to marinate for 15mins.
• 2. Combine the spring onion, garlic, coriander root and stem, ginger, 1 tsp garam masala, 1 tsp turmeric and 1 tsp chilli powder in a small bowl.
• 3. Place a medium pot on medium high heat and once hot add half the oil and brown the chicken then remove to a bowl. Then add the rest of the oil and Cook the spice mix for 3 minutes, or until fragrant. Add the coconut cream and chicken sachet mixed with warm water (or stock) and bring up to simmer.
• 4. Simmer for 15 minutes, add the chicken and then simmer for a further 5 minutes.
• 5. Separate the leaves of bok choy and wash well. Add to the curry and simmer for 1 minute.
• 6. Serve over cauliflower rice.
• 7. Cauliflower Rice:
• 8. Stir-fry riced cauliflower with garlic for 5 minutes on medium-high heat, season with salt and pepper.
• 9. Divide into 4 servings.