You have to give it to Jamie.
Everything he has done to advance food and healthy eating, at all levels, is just awesome. It is reflected in the fun and creativity of his recipes and as much as I love to point out that no 30-minute meal of his can be done in 30 minutes, who care when you’re eating this well.
This particular dish is super healthy, super tasty and a lot of fun to prep up if you work as a team with a glass of vino each. Nice spice, beautiful, creamy texture.
And it cooks in one dish.
As is consistently true with Jamie, so, so good.
100g brown rice
½ a small cauliflower
½ a bunch of fresh mint
6 tbsp natural yogurt
1 heaped tsp each of ground turmeric, medium curry powder
1 tbsp balsamic vinegar
2 cloves of garlic, crushed
3cm piece of ginger, grated
2 chicken breasts
1 level tsp each of cumin seeds, black mustard seeds
60g baby spinach
1 fresh red chilli
- Preheat the oven to 220c. Cook the rice in a pan of boiling salted water according to the packet instructions.
- Chop the cauliflower into thin wedges and steam or microwave until cooked. Pick the mint leaves into a blender (reserving a few baby leaves). Add 3 tablespoons of yogurt, half the lemon juice and a splash of water to the blender, then blitz for 1 minute until super-smooth and green. Transfer to a bowl and then the fridge.
- Without washing the blender, add the remaining yogurt and lemon juice, the turmeric, curry powder balsamic, garlic and ginger. Blend until super-smooth to make a marinade, then pour into a large baking tray.
- Lightly score the chicken breasts to increase the surface area and toss in the marinade. Add the cooked cauliflower, tossing together with the chicken; sprinkle over the cumin and black mustard seeds, then place in the oven for 15 minutes, or until the chicken is cooked through. meanwhile, cook the rice.
- Slice and divide up the chicken, with the cauliflower, rice, spinach and poppadoms. Drizzle with the dressing, then finely slice and scatter over the chilli. Finish with mint leaves.