Jamie Oliver’s Bombay Chicken & Cauli

• Preheat the oven to 220°C/425°F/gas 7.
  Cook the rice in a pan of boiling salted water according to the packet instructions.
  Chop the cauliflower into thin wedges and place in a sieve above the rice
  Cover and steam for 15 minutes.
  Pick the mint leaves into a blender (reserving a few baby leaves).
  Add 3 tablespoons of yoghurt, half the lemon juice and a splash of water to the blender
  Blitz for 1 minute until super-smooth and green.
  Decant into a nice dish and pop into the fridge for later.
  Without washing the blender, add the remaining yoghurt and lemon juice, the turmeric, curry powder and balsamic.
  Crush in the garlic, then peel, finely chop and add the ginger.
  Blitz 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.
  When the time’s up on the cauliflower, tip it into the chicken tray, quickly toss together
  Sprinkle over the cumin and black mustard seeds
  Place in the oven for 15 minutes, or until the chicken is cooked through and the cauli is gnarly.
  When the rice is done, drain it, catching some of the water in the pan
  Sit the sieve of rice back over the pan, cover, and place on the lowest heat to keep warm.
  One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each.
  Slice and divide up the chicken, with the cauli, rice, spinach and poppadoms.
  Drizzle with the dressing, then finely slice and scatter over the chilli.
  Finish with the baby mint leaves and tuck on in.

Nutritional information: 546 kcals 13.1g fat, 3.5g sat fat, 48g protein, 63.6g carbs, 13.8g sugar, 7.6g fibre.

Recipe from Everyday Super Food by Jamie Oliver (Penguin Random House)
ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food)