Chicken tikka curry with cauliflower rice

Ingredients

• Chicken tikka curry
• 1 tablespoon peanut oil
• 800 grams chicken tenderloins (chopped coarsely (see tips))
• 1 medium brown onion (150g, cut into wedges)
• 1 large red capsicum (bell pepper (350g), chopped coarsely)
• 1/3 cup 100g tikka curry paste
• 1/2 cup 125ml salt-reduced chicken stock
• 1/2 cup 125ml water
• 250 grams cherry tomatoes (halved)
• 3/4 cup 200g greek-style yoghurt
• 1/2 cup 140g greek-style yoghurt, extra
• 1/3 cup loosely packed fresh mint sprigs
• Cauliflower rice
• 1 small cauliflower (1kg, stems finely chopped, florets coarsely chopped)
• Cucumber salad
• 1 lebanese cucumber (130g)
• 1/2 cup loosely packed fresh mint leaves