Chicken and Cauliflower Tikka Curry with Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat chicken dry with paper towels and dice 1.5cm. Cut cauliflower into small florets. Toss chicken and cauliflower on prepared tray with first measure of tandoori tikka paste. Season with salt and pepper and roast for about 15 minutes, or until chicken is just cooked and cauliflower is tender.
4. Heat a drizzle of oil in a medium pot on medium heat. Cook onion for 3–4 minutes until soft. Add second measure of tandoori tikka paste and cook for about 30 seconds until fragrant. Add coconut cream, chopped tomatoes and sugar and stir to combine. Bring to a simmer and cook for 4–5 minutes until reduced slightly.
5. Add chicken (plus any cooking juices from tray) and cauliflower to pot and stir to combine. Reduce heat to low and simmer for a further 2 minutes. Add peas and stir to combine. Season to taste with salt and pepper and remove from heat.
6. Cut cucumber into 1 x 5cm sticks.
7. Spoon ¾ cup cooked rice per person onto each plate and top with chicken and cauliflower tikka curry. Serve cucumber on the side.