Serves 4-6 Ingredients: 1 kg chicken breast fillets (thickly stripped) 1 onion (thinly sliced) 1 tsp crushed garlic 400 gm canned chickpeas (rinsed, drained) 400 gm cauliflower florets (trimmed) 1 cup fresh tomato juice 2 tbsp fresh coriander leaves (roughly chopped) 1 tbsp curry powder 2 tbsp olive oil 1 tbsp butter Salt + pepper + allspice + cinnamon Method: Heat a frying pan over high heat. Add half the oil and half the butter. Lower heat to medium and add chicken strips in batches. Stir to brown all over. When all batches are browned, return whole quantity to pan. Cover and allow to cook, over low heat, in its own juices, for five minutes only. Transfer to a bowl. Heat remaining oil and butter in pan, over medium heat. Add onion. Stir until translucent. Add curry and all other seasoning. Stir until fragrant. Stir in garlic. Add cauliflower and chickpeas. Stir to coat. Add tomato juice and some hot water. Stir, cover and bring to the boil. Simmer for ten minutes over low heat. Return chicken to sauce. Stir to combine. Cook for ten more minutes. Remove from heat and stir in coriander. Serve with rice and a yoghurt mint dip.
