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Serves 4
Preparation Time 20 minutes (+marinade time)
Cooking Time 20 minutes
Tick off the ingredients as you buy them
1. Combine yogurt and tandoori paste in a large snap lock bag or bowl. Add chicken and toss to coat. Set aside and allow to marinate for at least 15 minutes.
2. Heat oil and butter in a large saucepan over medium heat. Add onion and ginger and cook for about 5 minutes, stirring, until onion is soft. Add spices and cook for a further 1 minute or until fragrant. Add chicken and cook for 5-10 minutes, turning occasionally until browned.
3. Stir in Val Verde Tomato Passata and add cauliflower. Bring to boil, reduced heat to simmer and cook for about 10 minutes until chicken and cauliflower is cooked through and tender. Stir in cream and heat through. Remove from heat.
4. Serve topped with flaked almonds, coriander leaves, rice and pappadums.
