Butter Chicken With Cauliflower Rice

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  • 2 teaspoon Garam Masala
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cardamom (Cardamon)
  • 1 teaspoon Salt
  • 0.5 teaspoon Paprika - ground
  • 0.5 teaspoon Cayenne Pepper - ground
  • 1 cup Coconut Milk
  • 6 Chicken Thigh - free-range cubed
  • 2 tablespoon Coconut Oil
  • 2 tablespoon Tomato Paste
  • 0.5 Lemon - juiced
  • 0.5 bunch Fresh Cilantro - chopped
  • 2 cup Frozen Cauliflower Florets
  • 1 tablespoon Coconut Oil
  • 0.5 teaspoon Ground Cumin
  • 0.5 teaspoon Ground Coriander
  • 0.5 teaspoon Salt
  • 0.25 bunch Fresh Cilantro - chopped
  • Make the Marinade… mix all of the spices from garam masala to cayenne together in a large bowl. Stir in 1 cup coconut milk and mix until thoroughly combined. Add in the chicken pieces and stir to cover with the marinade. Marinate for at least 6 hours or, preferably, overnight.
  • Make the curry…remove the chicken pieces from the marinade, reserving the marinade.
  • Heat the coconut oil in a wok or deep frying pan over medium-high heat. In batches, brown the chicken, then remove and set aside. Once all of the chicken pieces have been browned, return them to the pan with the remaining marinade. Stir in the tomato paste and lemon juice. Reduce the heat to low and simmer for 10 minutes.
  • Make the cauliflower rice…. place the cauliflower florets in a food processor and pulse until it resembles rice. Be careful not to over- process as it will turn the cauliflower into mush.
  • Heat a wok over high heat and melt 1 tablespoon coconut oil. Add in the cauliflower and stir-fry for 1-2 minutes. Stir in ½ teaspoon each of ground cumin, ground coriander, and salt. Remove from the heat and stir in the chopped cilantro.
  • To serve, divide the cauliflower rice over four bowls and top with the butter chicken. Sprinkle with some extra chopped cilantro. You could also serve this with some steamed vegetables.
This meal contains cauliflower, which is a moderate to high FODMAP food. If you can tolerate it, please enjoy it! If you can't feel free to replace this with 1/2 cup cooked basmati rice per serving.
We recommend Native Forest brand canned coconut milk, without thickeners or sweeteners.


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