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Butter Chicken and Cauliflower Rice –

Butter Chicken and Cauliflower Rice

This recipe is low in starchy carb and high in protein, and will have you feeling satisfied without adding on the kilos.

It’s the perfect solution for a low carb, high protein diet. I bet your family doesn’t even realise the rice is cauliflower. Mine didn’t the first time I made it 😉

>> Health Benefits

The spices in this meal are anti-inflammatory, digestive, and warming.

Eat only to the point of satisfaction – not indulgence – and you will love adding this meal to your weekly menu.

Enjoy! This dish is 5★ for taste!

INGREDIENTS: 

Butter chicken 

1 onion (approx. 100g) 

2 cloves garlic, peeled 

10g ginger (4cm) 

1 medium heat chilli (adjust depending on how hot you like it) 

40g ghee or oil 

2 tsp sweet paprika 

2 tsp ground coriander 

2 tsp ground cumin 

1 tsp turmeric powder 

1 tsp cinnamon powder 

2 tsp Himalayan salt 

80g tomato paste 

250g cream (coconut cream if Dairy Free)

40g almond meal (omit for Nut Free) 

1 tsp garam masala 

1.2kg boneless chicken thighs, cut into 3-4cm pieces 

Almond flakes and fresh coriander to serve 

Cauliflower rice 

800g cauliflower 40g salted butter 1 tsp cumin seeds

Instructions

Butter chicken 

  1. Finely chop onion, garlic, ginger and chilli 
  2.  
  3. In a pan, add ghee/oil, onion, garlic, ginger and chilli, cook until onion is translucent 
  4.  
  5. Add all spices except garam masala 
  6.  
  7. Cook 2-3 minutes, until the spices are just starting to stick, add tomato paste, cream and almond meal, mix well. If you have a blender, thermal cooker or hand stick blender, blend to a smooth sauce. 
  8.  
  9. Move sauce to a slow cooker, add chicken, cook on low for 5-7 hours (timing here will vary depending on your slow cooker, check meat is tender) 
  10.  
  11. Stir through the garam masala 
  12.  
  13. Grate or chop cauliflower until it resembles rice size pieces 

Cauliflower rice 

  1. Pan fry cauliflower with butter and cumin seeds until cauliflower is tender 
  2.  
  3. Serve curry on top of cauliflower rice 
  4.  
  5. Garnish with toasted almond flakes and fresh coriander 

Stores in fridge for up to 5 days and frozen up to 3 months. 

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