Paleo Style Butter Chicken with Coconut Cauliflower Rice
(GF, DF, EF)

Ingredients:

• 500 grams of chicken thigh fillets
• 400 gram tin of full fat coconut cream
• 1 tablespoon tomato paste
• 1 onion diced
• 2 tablespoons of fresh grated ginger
• 2 cloves of garlic or garlic oil
• 1 tablespoon of garam masala spice mix
• 1/2 teaspoon chilli flakes
• 1 teaspoon paprika
• himalayan pink rock salt and pepper to taste
• 1/4 block of ghee or butter (non paleo option)
• 4 cups of chopped veggies of choice- (I used beans, carrot, corn, broccoli and kale)
• 1 medium size cauliflower
• 1 teaspoon of stevia

Method:

1. Chop chicken thighs up into small pieces.
2. Chop the cauliflower into small pieces, grate the whole cauliflower into a bowl so it resembles rice.
3. Mix together in a blender or food processor 3/4 of the coconut cream, tomato paste, onion, ginger, garlic and spices. Blend until the mixture is smooth with no lumps.
4. Add ghee or butter to a pan over medium-high heat, then once melted add the chicken to the pan, cooking the chicken for roughly 5 minutes tossing occasionally.
5. Add chopped veggies of choice into the pan with the chicken.
6. Pour over the butter chicken sauce marinade. Reduce heat so its on a simmer, for around 15-20 minutes.
7. While the butter chicken is on a simmer, add the cauliflower rice to a separate pan over low-medium heat. Add the remaining coconut cream with a teaspoon of stevia to add sweetness. Stir until the coconut cream has soaked up into the cauliflower. Cook for only a couple of minutes avoiding the rice to go soggy.
8. Serve the butter chicken on top of a bed of cauliflower rice or serve butter chicken alongside cauliflower rice as shown in the picture.

Serves 6

ENJOY !! 😀