3/4 cup light olive oil
4 onions sliced into rings
1 head of cauliflower to make cauli rice.
1 1/2 tsp ground coriander
7.5 ml turmeric (plus 1 tsp for the cauli-rice)
1 cinnamon stick
2 bay leaves
5 cardamom pods- seeds taken out
1 tsp garam masala
1 tsp cumin seeds
Fresh chopped chilli to taste
1 1/2 tsp salt (or to taste)
300g full fat yoghurt
2 tsp minced ginger
2 tsp minced garlic
6 hard boiled eggs
50g toasted flaked almonds
3 ripe tomatoes chopped, or ½ tin canned tomato.
3 large carrots diced
Green beans diced (you should have 2 cups)
- Mix yoghurt, cumin, coriander, salt, chilli, turmeric, bay leaves, cinnamon stick and cardamom seeds together and marinade chicken in this for an hour.
- Saute the sliced onions in some of the oil until they have softened and turned golden and set aside. Pre-cook the carrots and beans until cooked but firm.
- Make cauli rice by processing cauliflower in food processor to make rice. Transfer to a glass dish. Dissolve 1 tsp turmeric and salt in ¼ cup warm water and toss rice with this.
- Cover and microwave for 3 minutes. Stop and stir every 30 seconds to make sure all the rice gets coated. Remove and set aside. Use a deep casserole dish and start layering.
- Start with half the cauli rice followed by half the onions, 3 eggs halved. Then the chicken pieces with the marinade, the carrots and beans, half of the flaked almonds, the rest of the halved eggs, then the rest of the onions and cover with the remaining cauli rice.
- Drizzle the remainder of the oil (or just enough to coat) over the top. Cover with foil or a lid and bake in the oven at 180c for 30 minutes. Reduce the heat to 160 C and continue baking for another 1 ½ hours.
- Garnish with flaked almonds and chopped fresh coriander.
Nutritional Info:
Servings: 8
Total Fat 34 g
Sodium 792 mg
Potassium 1121 mg
Total Carbohydrate 32 g
Dietary Fiber 9 g
Sugars 9 g
Protein 15 g