When I read the recipe I was hesitate to use balsamic vinegar but I was glad I used it.  The vinegar gave the chicken a tangy taste and it worked well with the yogurt and spices.

Ingredients

For the Chicken

240g chicken breast or thighs

3 tbsp. natural yogurt

½  lemon

1 tsp curry powder

1 tsp turmeric powder

1 tbsp. balsamic vinegar

1 cloves garlic

1 cm ginger

Salt to taste

 

For the cauliflower rice

½ cauliflower

½ onion

1 tsp. turmeric

1 tsp. curry powder

1 clove garlic

1 tbsp. olive oil

 

Method

For the Chicken

Add all the ingredients in a bowl and mix.  Coat chicken with the marinade and set aside for 30 minutes or longer.

Preheat oven to 220ºC fan force. Line baking tray with greaseproof paper.

Add the chicken and bake until golden brown or to your liking.

 

For the cauliflower rice

Cut up cauliflower and place in the processor. Process until it resembles rice/

Add the olive oil in a pan on medium heat.

Cook the onions for 5 minutes or until  it’s soft.

Add the garlic and  spices and cook for a minute or until fragrance.

Add the cauliflower and cook for 5 minutes.

Season with salt.

Note

This dish serves 2

 

Try these rice dishes

Chick Pea Curry

Moroccan Cauliflower Rice and Lamb Curry

Spinach Rice and Sambal Salmon