Mild vadouvan curry powder is a French take on spicier Indian versions and is said to have originated in Pondicherry during French colonisation. Here, we've used it to add delicious flavour to chicken that's cooked on a bed of rice and cauliflower for a one-pan dish that packs a (gentle, Frenchy) punch.
Preheat oven to 200°C fan-forced. Place chicken in a bowl with the Mild Mannered Vadouvan, oil, a pinch of salt and pepper and mix well to coat.
Boil kettle in preparation for step 3. Thinly slice spring onion, keeping white and green parts separate. Trim cauliflower and slice into small florets.
Dissolve stock cube in 310ml (1¼ cups) boiling water from kettle.
Place rice, cauliflower and white spring onion in a baking dish and pour over stock. Top with chicken.
Cover dish tightly with foil and bake for 25 minutes or until chicken is cooked through and rice is tender. Remove from oven, leave covered with foil, and set aside for 2–3 minutes to rest.
Remove chicken from tray and slice. Stir spinach through rice until wilted. Divide rice and chicken between plates. Top with yoghurt and green spring onion to serve.