Love curry but not a fan of heavy-handed spice? If your hand goes up (or even if it doesn't), take a walk with us on the mild side with this chicken curry that's velvety smooth and richly flavoured without packing heat. Tender cauliflower and chickpeas rack up bonus points for balanced eating, too.
Cut chicken into 4cm pieces and place in a bowl with Malaysian curry powder, salt and pepper and toss to coat well.
Place rice and 310ml (1¼ cups) cold water in a medium saucepan over medium heat and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes. Remove from heat and keep covered until ready to serve. While rice is cooking, continue with step 3.
Heat ½ the oil in a saucepan over medium heat. Add chicken and cook, stirring, for 4–5 minutes or until golden brown and almost cooked through. While the chicken is cooking, continue with step 4.
Peel and thinly slice onion. Cut cauliflower into small florets. Rinse and drain chickpeas.
Add onion and a sprinkle of salt to pan and cook, stirring, for 2–3 minutes or until softened. Add cauliflower, chickpeas, 125ml (½ cup) water and coconut milk and bring to a simmer. Cook for 10–12 minutes or until cauliflower is cooked through.
Rinse and roughly chop coriander. Add most of the coriander to the pan and season to taste with salt and pepper. Divide rice and curry between bowls and top with remaining coriander to serve.