Cleaned Up Creamy Butter Chicken with Cauliflower Rice
Ingredients
- 2 Chicken Breast
- 2 tbsps Extra Virgin Olive Oil
- 2 Yellow Onion (diced)
- 2 Garlic (cloves, minced)
- 2 tbsps Ginger (grated)
- 4 tbsps 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 Organic Coconut Milk (full fat)
- 1 head Cauliflower
- 1/2 Lime (juiced)
Method
- 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 1-2 minute or until fragrant.
- Add diced chicken and stir until cooked through, about 5-7 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 food processor. 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!
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Recipe Info
Tip: 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 salad.
Storage – Refrigerate in an air-tight container for up to 2 – 3 days.
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 salad.
Storage – Refrigerate in an air-tight container for up to 2 – 3 days.