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

Finely chop onion, garlic, ginger and chilli
In a pan, add ghee/oil, onion, garlic, ginger and chilli, cook until onion is translucent
Add all spices except garam masala
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.
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)
Stir through the garam masala
Grate or chop cauliflower until it resembles rice size pieces