Butter Chicken and Cauliflower Rice

Name: Butter Chicken and Cauliflower Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 400g Chicken Breast; 2 tbsps Extra Virgin Olive oil; 2 Yellow Onion (diced); 2 Garlic (cloves, minced); 2 tbsps Ginger (grated); 60g (¼ cup) Tomato Puree; 2 tsps Paprika; 1 tbsp Curry Powder; 2 tsps Garam Masala; 1 tsp Sea Salt; 1 tsp Chilli Powder; 60ml (¼ cup) Water; 230g (1 cup) Organic Tinned Coconut Milk (full fat); 1 head Cauliflower; ½ Lime (juiced)

7 steps

Prep:5minCook:25min

NOTES VEGAN OR BUDGET-FRIENDLY Skip the chicken breast and replace with chickpeas, lentil or beans. NO COCONUT MILK Use Greek yoghurt 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 5 days. SLOW COOKER VERSION Brown off chicken, onion and garlic and add all ingredients to slow cooker on high for 4 hours or low for 8 hours. Only add the water if needed for sauce to cover all ingredients. Recipe has been adjusted to reduce the amount of chilli powder. Double if you like it spicy.

Updated at: Thu, 17 Aug 2023 09:47:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories363.7 kcal (18%)

Total Fat27.1 g (39%)

Carbs14.8 g (6%)

Sugars5.2 g (6%)

Protein19.1 g (38%)

Sodium468 mg (23%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gchicken breast

2 tbspsextra virgin olive oil

2 tbspsGinger

60gTomato Puree

2 tspspaprika

1 Tbspcurry powder

2 tspsgaram masala

1 tspsea salt

1 tspchilli powder

60mlWater

230gTinned Coconut Milk

Organic, full fat

1 headcauliflower

0.5lime

juiced

Instructions

Step 1

Dice your chicken into cubes and set aside.

Step 2

Heat olive oil in a large pan over medium heat. Sauté 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.

Step 3

Add diced chicken and stir until cooked through, about 5 to 7 minutes. Add in the water and loosen the paste.

Step 4

Stir in coconut milk and simmer for about 5 minutes.

Step 5

Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.

Step 6

Squeeze lime juice on cauliflower rice and transfer into a bowl.

Step 7

Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!