Dinner: Butter Chicken with Cauliflower Rice (Paleo)

Butter Chicken with Cauliflower Rice (Paleo)

4 tablespoons coconut oil
1 onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
2 pinches cayenne pepper (optional) ~ this will add spice
1 teaspoon ground tumeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
400 grams coconut cream (1 can)
700 grams chicken thigh fillets cut into bite sized pieces
coriander to serve

  1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat. 
  2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well. 
  3. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened. 
  4. Garnish with the coriander and serve with the cauliflower rice. 

To keep this 'paleo friendly' serve it with cauliflower rice, otherwise you can serve it white rice. 

Cauliflower Rice

This recipe makes 2-3 servings, depending on the size of your cauliflower.

1 head of cauliflower
½ red onion
4 cloves of garlic
1 tbsp olive oil or coconut oil
salt and pepper, to taste

  1. Remove leaves and stem from cauliflower; discard. Grate the entire head of cauliflower until it resembles rice. 
  2. Dice the onions and garlic to your desired size. 
  3. Add olive oil to a pan over medium heat. Add in onion and garlic until slightly browned. 
  4. Add in grated cauliflower and stir regularly for 5 minutes. 
  5. Add salt and pepper, serve. 

Enjoy!

Nicci x
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