BUTTER CHICKEN WITH CAULIFLOWER RICE
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)
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.
1 medium sized cauliflower, chopped
Crack of black pepper and pinch of unrefined salt
2 tbsp extra virgin coconut oil
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.