Butter Chicken with Cauliflower Rice
Butter Chicken is one of my favourite foods. It's rich, creamy, a little spicy and almost compliant in its original form. This recipe swaps cream for coconut yogurt and starchy, carb heavy rice for a cauliflower version.
Ingredients
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300g of chicken thigh diced into cubes
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Salt and pepper
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1/2 an onion
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3 cloves of garlic crushed
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2 tbsp of tomato paste
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1/2 Cup coconut yogurt
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2 tsp turmeric
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2 tsp paprika
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2 tsp cumin
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2 tsp cardamom
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2 tsp Garam masala
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2 bay leaves
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600g of cauliflower
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1 tbsp coconut oil
Method
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Place two tsp of coconut oil into a medium hot pan. Once it’s melted add the chicken and brown on all sides. Season with salt and pepper
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Add the onion and 2 of the crushed garlic cloves and sauté until translucent
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Place the tomato paste and the spices into a bowl and stir together to make a curry paste
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Put the curry paste into the pan and stir, use a small amount of water to ensure you get all the curry paste out
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Add the coconut yogurt and stir until combined, the butter chicken should be a deep orange colour
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Reduce the heat and add the bay leaves
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Leave to simmer for 20-30 minutes
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In a food processor rice the cauliflower
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Put the remaining coconut oil into a medium hot pan
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Add the cauliflower and the garlic to the pan and cook until browned
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Remove the bay leaves and serve the butter chicken over the cauliflower rice.
