Paleo Style Spicy Indian Butter Chicken with Coconut Cauliflower Rice

June 27th 2018

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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


Chop chicken thighs up into small pieces.

Chop the cauliflower into small pieces, grate the whole cauliflower into a bowl so it resembles rice.

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.

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.

Add chopped veggies of choice into the pan with the chicken.

Pour over the butter chicken sauce marinade. Reduce heat so its on a simmer, for around 15-20 minutes.

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.

Serves 6

ENJOY !! 😀


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