Method

1. Mix marinade ingredients in a bowl. Add chicken pieces and coat well. Let marinate for at least 30 minutes (or overnight in the fridge for best flavour).
2. In a non-stick pan, lightly spray or drizzle oil. Cook the marinated chicken over medium-high heat until lightly browned and just cooked through (about 5–7 minutes). Remove and set aside.
3. In the same pan, melt 1 tablespoon olive oil.
4. Add ginger, and dry spices. Cook for 30 seconds until fragrant. Stir in tomato paste and crushed tomatoes. Simmer for 10 minutes, stirring occasionally (For a smoother, restaurant-style texture, use a stick blender to blend the sauce).
5. Reduce heat to low. Stir in Greek yogurt slowly to prevent curdling. Add the chicken back into the sauce. Simmer for another 5–10 minutes until thickened and chicken is fully cooked. Taste and adjust salt/spice/ to your liking.
6. Whilst chicken is cooking, prepare and cook cauliflower rice. Pulse florets in a food processor until it looks like rice/couscous. (Or grate by hand). Put aside.
7. Heat olive oil in a large pan over medium heat. Add cumin powder turmeric and stir for 30 seconds until fragrant.
8. Stir in the cauliflower rice. Cook 4–5 minutes, stirring often, until just tender but still fluffy. Toss through fresh coriander before serving.
9. Serve chicken and cauliflower rice evenly on four separate plates.