Chicken Masala With Cauliflower & Saffron Rice

• 1 onion, roughly chopped
• 2 garlic cloves
• 1 tbsp. coarsely grated ginger
• 1 green chile, thinly sliced
• 1 tbsp. garam masala
• 1/2 cup fresh cilantro
• 2 tsp. vegetable oil
• 1 lb. free-range chicken breast fillet, diced
• 14 oz. can chopped tomatoes
• 1 lb. cauliflower florets
• 1 tbsp. melted butter
• 2 cardamom pods, lightly crushed
• 3/4 cup frozen peas
• Pinch saffron strands
• Salt and pepper

1. Place the onion, garlic, ginger, chile, garam masala, and 1/3 cup cilantro, including the stalks, into a food processor; blend until smooth. Heat the oil in a frying pan, and cook the curry paste over medium heat for 5-6 minutes, stirring frequently. Add the chicken, and cook for 2-3 minutes to seal; then add the chopped tomatoes with 1 cup hot water. Bring to a boil, reduce the heat, and simmer gently uncovered for 12-15 minutes, or until the chicken is cooked and the sauce thickened.
2. Meanwhile, place the cauliflower florets in the large bowl of a food processor, and pulse until it resembles rice. Tip into a large frying pan with the butter, cardamom pods, peas, and saffron. Season with salt and pepper, and then cover, and cook gently for 6-7 minutes, until just tender. Serve with the curry; garnish with the remaining cilantro.

onion, garlic, ginger, green chile, garam masala, fresh cilantro, vegetable oil, freerange chicken breast fillet, tomatoes, cauliflower florets, butter, cardamom pods, frozen peas, saffron strands, salt

Taken from www.myrecipes.com/recipe/chicken-masala-cauliflower-saffron-rice (may not work)