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Cook the rice according to the package directions until tender.
Chop the garlic finely. Peel and slice the carrot. Cut the cauliflower into small florets.
Cut the chicken breast into cubes.
Heat the olive oil in a wok or frying pan and sauté the garlic briefly.
Add the chicken breast and sauté all around. Season to taste with salt and pepper.
Add the tomato paste and fry for a moment.
Turn the heat low, add all the spices and stir well. Let sauté for 4 to 5 minutes.
Add the water and cooking cream and bring to a gentle boil. Once it boils, add the cauliflower florets and carrot. Turn the heat down to low and simmer for 6 to 8 minutes.
Serve with the rice.
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