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

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  • 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
  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 !! 😀
Sarah Horgan

Sarah Horgan

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My name is Sarah
I am an Accredited Nutritional Medicine Practitioner
Step Mum
Beauty Therapist
Health Foodie... Smoothie Addict
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