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