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01
Sep

BUTTER CHICKEN WITH CAULIFLOWER RICE

Serves 4

700g chicken thigh fillets, sliced in 2cm pieces

400 ml coconut cream

1 onion, diced

4 garlic cloves, minced

3 tbsp tomato paste

2 tbsp lemon juice

2 tsp garam masala

½ tsp paprika

1 tsp of ground: cardamom, turmeric, coriander, ginger powder and cumin

1 tsp unrefined salt

1 – 2 pinches cayenne pepper (optional)

4 tbsp extra virgin coconut oil

Big handful of chopped coriander leaves

Cauliflower Rice (prepared as per below)

Method

Step 1 Sauté onion in coconut oil for 3 minutes over medium heat in a large saucepan or until onion goes translucent.

Step 2 Add garlic and spices and put flame to low. Add tomato paste and cook for a minute or so and then mix in coconut cream, lemon juice and salt. Bring flame to medium heat and simmer sauce.

Step 3 Add chicken and stir in until well coated with other ingredients. Put a lid on the pan and cook, stirring it every so often until the sauce has reduced and thickened, and the chicken is cooked through (roughly 25 mins).

Step 4 Add freshly chopped coriander on top and serve with cauliflower rice.

 

CAULIFLOWER RICE

1 medium sized cauliflower, chopped

Crack of black pepper and pinch of unrefined salt

2 tbsp extra virgin coconut oil

Method

Step1 Pulse chopped cauliflower in a food processor until it is about the size of a grain of rice. Sauté cauliflower rice in a frying pan with coconut oil over a medium flame for around 3 to 4 minutes. Season with salt and pepper. Serve.

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Posted by admin