To make the chicken curry, heat the oil in a medium-sized saucepan and gently sauté the onion, garlic and ginger until the onion is soft and translucent. Add the curry powder and continue to sauté for a few more minutes until fragrant.

Now add the tomato passata or purée and the coconut milk and simmer gently for 5–10 minutes.

Add the chicken pieces and poach in the sauce for 5–10 minutes or until just cooked through.

Season with salt and pepper and set aside until ready to serve.

To make the spiced cauliflower rice, roughly chop the cauliflower and wash it. Place it in a food processor and pulse until the cauliflower resembles fine rice. Set aside.

Heat the oil in a frying pan and gently sauté the onion, garlic and ginger for a few minutes or until the onion is soft. Add the curry powder and continue to sauté until fragrant.

Now add the cauliflower and sauté for 3–4 minutes to heat through and soften a little. It should still be slightly crunchy.

Season with salt, pepper and a good squeeze of lemon juice.

Serve the chicken curry on a bed of cauliflower rice and garnish with fresh coriander.

Tip:

Instead of poaching the chicken breasts, you can also grill them and serve with the curry sauce on the side.