Heat some olive oil in a pot on the stove. Add the onion.Crush the chillies, ginger and garlic with a pestle and mortar or a blender. Add to the onion with the cinnamon quill.Stir this for about 5 minutes. Add the spices (cumin, coriander, masala, bay), the fresh tomatoes and a dash of water. Let this simmer for about 7 minutes to release the flavour of the spices..Now add your tinned tomatoes, chicken, kale, yoghurt and water. Season with salt and pepper. Simmer for 12 minutesRemove from heat and let it rest while you make your cauli-rice.Cauli-riceTake 1 head of cauliflower, remove the florets and process until 'rice' consistency.Toast this in a dry pan for a few seconds and then cover with just enough water to nearly cover the rice. Simmer for 10 minutes until the water is absorbed. Recipe reprinted with permission of Tuck-In. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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