Curry Chicken with Cauliflower Couscous

INGREDIENTS :

1 lb Skinless, boneless chicken breast, diced into 1-inch cubes
1 tbsp. Lemon juice
½ cup 2% Plain Greek yogurt
1 small head Cauliflower
2 tbsps. Olive oil, divided
½ cup Onion, small diced
2 cloves Garlic, peeled and finely minced
1 tbsp. Ginger, peeled and grated
2 cups Okra, sliced into 1-inch pieces
3 tbsps. Garam masala seasoning – see Chef’s Tip
2 tsp. Turmeric
14 oz. Canned diced tomatoes
1 tsp. Salt, divided
1 tsp. Pepper, divided
¼ cup Cilantro, roughly chopped

METHOD:

In a mixing bowl, combine the chicken, lemon juice, 13 cup yogurt, half of the garlic, half of the ginger, 1 tbsp Garam masala, and 1 tsp turmeric. Place aside.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.

Cut the cauliflower head into bite-sized pieces and pulse in a food processor until the texture is grainy. Sprinkle 1 tablespoon olive oil and half of the salt and pepper over the smashed cauliflower on the baking tray. Bake for 10 minutes, or until tender, stirring once halfway through.

Melt butter in a large pan over medium heat. When the remaining olive oil and onions are heated, add them.

Cook for 5 minutes, or until the garlic and ginger are transparent, before adding the remaining garlic and ginger. For another 1 minute.
Cook, tossing constantly, until the okra and chicken are no longer pink, about 5 minutes.
2 tbsp Garam masala, 1 tsp turmeric, salt, and pepper to taste Coat the chicken and okra with the sauce. Cook for 1 minute before adding the tomatoes.

Simmer for 10-15 minutes, or until the chicken is well cooked. If the pan becomes too dry, add a dash of water.
Turn off the heat and whisk in the remaining yogurt.
Serve right away with cauliflower couscous.
TIPS FROM THE CHEF:
Step 3: If you want to add some spice, add a finely sliced chili pepper.