June 27th 2018
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.
ENJOY !! 😀