Serves 4 – 6

This is a quick weeknight recipe ready in less than 30 minutes.

5 ml oil for frying
4 chicken breast fillets
salt and freshly ground black pepper
1 onion, chopped
2 cloves of garlic, crushed
20 ml curry powder
1 each stick cinnamon and bay leaf
3 cardamom pods, lightly crushed
10 ml each ground coriander and tumeric
10 ml cumin seeds
1.5 medium heads of cauliflower, cut into florets and pulsed in a food processor to rice size
100 ml stock or water
250 ml cooked lentils
5 ml garam masala
squeeze of lemon
freshly chopped coriander to taste
sliced boiled eggs, tomato salsa and/or almond slivers to serve (optional)

  1. Heat an AMC 24 cm Gourmet Roaster over a medium heat until the Visiotherm® reaches the first red area.
  2. Spread the oil over the base of the unit and brown chicken breasts on both sides, season to taste. Once browned, cover with lid, reduce heat and cook for 5 – 7 minutes until chicken breasts are cooked through but still tender. Remove from pan and leave to cool slightly before cutting into cubes.
  3. Increase the heat and sauté the onion. Once softened, add the garlic and spices and sauté for a few more minutes until fragrant.
  4. Add cauliflower, stock, chicken and lentils to unit, cover with lid, reduce heat and cook for 5 minutes or until cauliflower is tender. 
  5. Season to taste with salt and pepper, garam masala and lemon juice. Mix through coriander. Serve with sliced eggs, tomato salsa and garnished with almond slivers and any additional coriander.


  • For more heat, add one chilli, seeded and chopped with the garlic and spices.
  • Omit lentils to make this recipe paleo.
  • To make cauliflower rice, place florets in a food processor and pulse for a few minutes.
Cauli-rice chicken breyani

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