• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 120g brown rice Brown Rice, boiled
• 80g cauliflower Cauliflower, boiled
• 80g green beans Green Beans, boiled
• 80g onion Onion
• 150g chopped tomatoes Chopped Tomatoes, canned
• 6g garlic Garlic
• 5g ginger Ginger, fresh
• 1 tsp each cumin, turmeric & garam masala
• fresh coriander

1. 1

   Prep everything first: wash and trim the cauliflower and green beans, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.

5. 5

   Meanwhile, steam or stir-fry the cauliflower and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: brown rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the fresh coriander.

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