By Anonymous Pancetta
Butter Chicken with Cauliflower Rice
9 steps
Prep:10minCook:20min
This flavorful curry is traditionally made with chicken and rice, but cauliflower rice is a great low-carb alternative. The chicken is simmered in a creamy tomato sauce with spices like turmeric, ginger, and garam masala.
Updated at: Mon, 18 Dec 2023 21:57:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories440.7 kcal (22%)
Total Fat31 g (44%)
Carbs14.3 g (5%)
Sugars2.6 g (3%)
Protein30.2 g (60%)
Sodium453.3 mg (23%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
16 ouncesboneless skinless chicken breasts
cut into bite-sized pieces
1 tablespoonolive oil
1onion
chopped
2cloves garlic
minced
1 tablespoongrated ginger
1 tablespoongaram masala
1 teaspoonturmeric
½ teaspoonground cumin
¼ teaspoonchili powder
12 ouncescan diced tomatoes
12 ouncecan coconut milk
¼ cupheavy cream
salt
to taste
pepper
to taste
2 cupscauliflower rice
cooked
Instructions
Step 1
Heat olive oil in a large skillet over medium heat.
Step 2
Add onion and cook until softened, about 5 minutes.
Step 3
Add garlic, ginger, garam masala, turmeric, cumin, and chili powder.
Step 4
Cook for 1 minute, or until fragrant.
Step 5
Add chicken and cook until browned on all sides.
Step 6
Stir in diced tomatoes, coconut milk, and heavy cream.
Step 7
Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
Step 8
Season with salt and pepper to taste.
Step 9
Serve over cauliflower rice.
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