Curry Chicken With Cumin Roasted Cauliflower & Baby Spinach

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This is a belter of a dish.  Easy to make and packs a real flavour punch.  The original idea was inspired by a #Jamie dish but I’ve tweaked it to make it my own.

Ingredients:
– Chicken Breasts x 4
– 150ml Natural Yoghurt
– 1 x Cauliflower
– 15g Fresh mint leaves
– 2 tbsp Cumin seeds
– 1 tbsp Black mustard seeds
– 2 tsp Hot curry powder
– 1 tsp Turmeric
– 1 x Garlic clove
– 3cm Fresh ginger
– 120g Baby spinach leaves
– Rapeseed / Olive oil
– Salt

Serves – 4

Special Equipment:
Food processor

Method:
Step 1 – The dip
Place 50ml of natural yogurt in the food processor with the mint leaves and juice of half a lemon. Whizz until you have a nice minty sauce. Pour into a small serving bowl.

Step 2 – The marinade
In the same food processor, place the remainder of the yoghurt along with the juice from the remaining half lemon, curry powder and turmeric. Peel the garlic and ginger and throw those in too. Whizz until you have a smooth marinade. Place the chicken in an ovenproof dish, lightly score and then pour over the marinade and rub all over. Leave aside for a bit.

Step 3 – The roast
Preheat your oven to 200 fan. Cut the cauliflower into florets and place in a roasting tray. Drizzle the florets with oil then sprinkle over the cumin seeds, mustard seeds and a good pinch of salt. Place in the oven for 45 minutes.

Step 4 – The second roast
After the cauliflower has been in the oven for 20 minutes, add the dish with the chicken to the oven and cook for the remaining 25 minutes.

Step 5 – The serve
Place a good handful of spinach onto each plate. Place a chicken breast on top and then the roasted cauliflower on the side. Drizzle with the mint yoghurt. I’d also recommend serving with rice or a naan bread (or both!).

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