Tandoori Chicken and Cauliflower Rice Bowl
Grilled cauliflower helps bulk up these rice bowls, stretching 2 chicken breasts to feed 4 people.
- Preparation Time15 mins
- Cooking Time35 mins
1. Sandwich the chicken breasts between two pieces of cling film and pound them out until just under 1/2-inch thick all over. Whisk together 1 cup of the yoghurt, 1 tablespoon of the lemon juice, 2 teaspoons of the curry powder, 1 teaspoon of the grated ginger, 1/2 teaspoon of the grated garlic and 2 teaspoons salt in a medium bowl. Transfer half of the yoghurt marinade to another medium bowl. Cut 5 diagonal shallow slits on both sides of each chicken breast and place them in one of the bowls. Place the cauliflower florets in the other bowl. Toss both to coat, and then marinate at room temperature for 15 minutes.
2. Melt the butter in a large saucepan set over medium heat. Add the rice, the remaining 1 teaspoon curry powder, 1 teaspoon ginger and 1 teaspoon garlic, and stir until fragrant and the rice is yellow, about 1 minute. Add the tomato paste and stir for about 30 seconds. Add 2 3/4 cups water, the lemon zest strips and 1 tablespoon salt. Bring to a boil, and then reduce the heat to low. Give the rice a quick stir to scrape up any bits stuck on the bottom. Cover and cook until the rice is tender and absorbs the liquid, 20 minutes. Remove from the heat, then fluff the rice with a fork and cover again for 5 minutes. Then remove and discard the lemon zest.
3. Mix together 1 tablespoon of the coriander, the cucumber, the remaining 1 cup yogurt, 1 tablespoon lemon juice and 1 teaspoon salt in a medium bowl.
4. Preheat a broiler with a rack set 4 inches from the heating element. Line two small baking sheets or skillets with foil. Place the chicken on one baking sheet and the cauliflower on the other. Broil until the chicken is charred in spots, firm and has no visible pinkness inside, and the cauliflower is charred and tender, 10 to 12 minutes, flipping the chicken and tossing the cauliflower halfway through. Slice the chicken breasts and sprinkle lightly with salt.
5. Divide the rice among four bowls. Top each with some chicken, cauliflower, cucumber-yogurt sauce, lemon wedges and the remaining chopped coriander.
Copyright 2015 Television Food Network, G.P. All rights reserved.
Other recipes with rice
Parma Ham, Avocado and Cucumber Sushi Bites
Gorgonzola and porcini mushroom risotto
Rolled Shoulder of Lamb with Christmas Pudding Stuffing
Pepper Steak and Rice Pilaf with Mushrooms
Japanese vegetable and rice stuffed tofu: Inari sushi
Other recipes with cauliflower
Steamed vegetables with ginger miso dressing
Cauliflower Risotto with Dark Chocolate Jelly
Paccheri pasta with cauliflower and spinach
Spice Islands salad with sambal dressing
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Bake Off: The Professionals
Teams of professional pastry chefs across Britain compete in a spectacular bake-off. They create exquisite desserts and showpieces in a bid to impress world-renowned judges and be crowned the winner.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Jamie's Great Britain
Jamie Oliver explores the history of British food and how British cuisine has been influenced by centuries of invasion, exploration, and immigration. He samples modern and traditional dishes and cooks up delicious meals inspired by his trip.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Sea-List to A-List
The celebrity recruits dive into the world of seafood by solving a recipe riddle to make ceviche. And, the chefs show them how to butcher their own fish.
Cleaning Up In Mississippi
In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Desserts Doing Good
The final three young bakers create cakes to impress the judges. They must stick to a school club theme for a chance to be crowned winner and take home $25,000.
The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.
Friends In Need
Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.
After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.
Ainsley prepares meals for a lazy Sunday, from sweetcorn fritters with poached egg to slow-roasted lamb. Gyles Brandreth shares his recipe for fish finger sandwiches.
Film Crew Takeout
Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.
Listless In Louisiana
Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.
Ainsley brings a classic British pub menu into the kitchen. His yummy dishes include sausages with mustard mash. And, Selasi Gbormittah makes hazelnut profiteroles.
Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.
House Of Cards
Robert visits Cafe No Fur in Las Vegas, where the owners – a model and a former poker player - must change their stubborn ways if they want the business to survive.
Ainsley recreates his favourite takeaway dishes, from Indian to Italian. Anita Rani joins him to cook a smoked aubergine curry, and Jeremy Pang makes crispy chilli beef.
Home: Dinner Start To Finish
Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.
A Dream In Shambles
Robert heads to Las Vegas to work his magic at A Pizza Melody. The owner's husband has spent almost $1 million trying to make it a success, to no avail.
Ainsley celebrates a great British tradition: tea. He puts a modern twist on a classic with black forest brownies. And, actor John Partridge serves up sausage rolls.
Home: Tale Of 4 Dinners
Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.
Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.
Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that’s never been conquered.