Bombay Chicken!

Time for another experiment! This is a special one.
I've tried a lot of new combinations here, and it turned out pretty good!

Ingredients (2 servings)
- Rice of choice (1 or 2 bags)
- Chicken breasts (± 2x 120g)
- 1/2 cauliflower (chopped in slices)
- Spinach (50g)
- Fresh mint (15g)
- Fresh ginger (3cm piece)
- 1 red chili
- 2 cloves of garlic
- 1 lemon
- Ground tumeric (1tbs)
- Curry powder of choice (1tbs)
- Natural yoghurt (6tbs)
- Balsamic vinegar (1tsp)

• Preheat the oven to 220°C
• Boil the rice in a pan of boiling water (add some salt)
• Cut the cauliflower into thin wedges and steam them for about 15 minutes or until they're ready
• Mix 3 tablespoons of yoghurt, almost all of the mint (keep some leaves apart), half the lemon juice and a splash of water in a blender until it's super smooth, pour it in a bowl and put it in the fridge
• Don't wash out the blender and add 3 tablespoons of yoghurt, the rest of the lemon juice, the crushed garlic cloves, the thinly chopped ginger with the tumeric, curry powder and balsamic vinegar and blend it until it's a smooth mixture
• Pour the mixture in a large baking tray
• Lightly score the chicken breasts and toss them in the baking tray with the marinade and make sure they're completely covered in the sauce
• Add the steamed cauliflower the chicken in the tray, toss everything together and add the cumin (sprinkle it over the chicken and cauliflower) 
• Place the tray in the oven until everything is cooked through and the chicken is ready (± 20 min)
• When ready, slice the chicken and serve with the rice and cauliflower
• Take the dressing out of the fridge and sprinkle it over the chicken and rice and add the rest of the mint

Enjoy!