Easy Indian Masala

In all honesty, Indian food has never been my favourite, for years I found it boring and missing colour. To me, food is not only about satisfying my taste buds and filling me up but also needs to satisfy my eyes. It took me a while to understand, but once I realised how a little spring onion or chili can easily change the look of a dish, voila! Easy like that.

Cauliflower rice, really?

Yes, really. Since traditionally rice is high in starch and carbs, cauliflower is the perfect alternative. After a quick boil, you will get the feeling that you are having rice while you are actually stuffing yourself with vitamins like vitamin C, Vitamin K, calcium, iron and magnesium.

It is simple to make, and you are almost guaranteed, never to burn it in the pot like traditional rice tends to do.

Do you like it spicy?

Depending on how spicy you like your food you can adjust the amount of chilli and garam masala. I use a rather mild chilli since my daughter, Anna, is not into spicy food. I always put some extra chilli on the side for me and Johan.


  • Chicken breast approx. 1200 grams
  • 1 Cauliflower
  • 1 Chilli, diced, remove seeds (choose the colour of your liking, I used red)
  • 1 tablespoon fresh ginger, peeled & grated
  • 3 cloves minced garlic
  • 1 tablespoon tomato paste
  • 2 teaspoons of garam masala
  • 3 tablespoons almond flour
  • 1 tablespoon coconut oil
  • 30 grams of butter
  • 125 ml crushed tomatoes (without sugar and additives)
  • 125 ml cream
  • 1 spring onion, for garnish


Chicken Marinade

  • 125 ml Greek yoghurt
  • 2 tablespoons lemon juice
  • 1 tablespoon of cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt



  1. Mix the yoghurt, lemon juice, turmeric, cumin and salt for the marinade in a large bowl and add the chicken pieces. Mix it all really well to ensure the chicken pieces are well coated and marinate it for at least an hour.
  2. Blitz the cauliflower in a food processor or blender.
  3. Boil approx. a litre of water and pour over the blitzed cauliflower. Add a little salt and place a lid on top, set aside.
  4. In a blender add the chopped chilli, garlic, and chopped ginger and a little bit of water and blend until smooth.
  5. Melt butter and oil and add the paste you just made along with the crushed tomatoes and stir well for five minutes.
  6. Add the marinated chicken into the sauce and simmer, stirring occasionally, for about ten minutes.
  7. Add the heavy cream, tomato paste, garam masala, almond flour and continue to cook for a further ten minutes (with the lid off).
  8. Pour out the hot water from the cauliflower. Make sure to get as much water out of it as possible or it will be very wet.



Serve hot with the cauliflower rice and garnish with chopped spring onion.

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