CORIANDER AND LEMON CHICKEN BUSH CURRY WITH SPICY CAULIFLOWER RICE.

Ingredients......60 gm of bush curry curry powder, 500 gm of boneless, skinless chicken breast, sliced, 1 lemon, juice and zest, 16 gm chopped coriander, 140 gm of shredded carrot, 265 gm of cauliflower florets, 20 gm butter/ marg, 5 gm of ground Allspice. Heat a large non stick frying pan sprayed with a little cooking spray over a medium heat. Sprinkle the sliced chicken breast with the curry powder on both sides. Add the chicken to the frying pan and stir fry for 5 minutes. Add 125 ml of water and continue to cook for 10 minutes. Stir in the coriander, lemon juice and zest, simmer for another 5 minutes or until the chicken is tender and the sauce has reduced slightly. Cover and keep warm. Now to prepare the cauliflower rice, place the shredded carrots in your food processor and process until small rice like pieces form. Remove then add the cauliflower florets. Add both the processed caulflower and carrots to a medium saucepan with 125ml water and cook until tender. Drain well. Melt the butter/ marg in a frying panover a medium heat. Add the carrot and cauliflower and stir to coat and warm through, sprinkle with Allspice and cracked black pepper. Toss continuously, cooking for 4 minutes. Serve divided between warmed serving dishes and top with the coriander and lemon chicken bush curry.