Butter Chicken & Cauliflower Rice
Equipment
- Food processor
- Large skillet
Ingredients
- 12 oz Chicken Breast
- 2 tbsps Olive Oil extra virgin
- 2 Yellow Onion diced
- 2 Garlic cloves, minced
- 2 tbsps Ginger grated
- 1/4 cup Tomato Paste
- 2 tsps Paprika
- 1 tbsp Curry Powder
- 2 tsps Garam Masala
- 1 tsp Sea Salt
- 1 tbsp Chili Powder
- 1/4 cup Water
- 1 cup Canned Coconut Milk full fat
- 1 head Cauliflower
- 1/2 Lime juiced
Instructions
- Dice your chicken into cubes and set aside.
- Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt, and chilli powder. Cook for 1 to 2 minutes or until fragrant.
- Add diced chicken and stir until cooked through, about 5 to 7 minutes. Add in the water and loosen the paste.
- Stir in coconut milk and reduce to simmer for about 5 minutes.
- Meanwhile, create your cauliflower rice by adding the florets to the foodprocessor. Process until the cauliflower has a rice-like consistency.
- Squeeze lime juice on cauliflower rice and transfer into a bowl.
- Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!
Notes
Vegan or Budget-Friendly: Skip the chicken breast and replace with chickpeas, lentils or
beans. No coconut milk: Use Greek yogurt instead. No Cauliflower Rice: Serve over brown rice or quinoa instead. More Veggies: Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach, or chopped kale. Or serve it with a side salad. Storage: Refrigerate in an air-tight container for up to 2 - 3 days.
beans. No coconut milk: Use Greek yogurt instead. No Cauliflower Rice: Serve over brown rice or quinoa instead. More Veggies: Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach, or chopped kale. Or serve it with a side salad. Storage: Refrigerate in an air-tight container for up to 2 - 3 days.