Butter Chicken And Cauliflower Rice
Ingredients
Ingredients
- 800 g cauliflower florets
- 4 garlic cloves
- 3 fresh ginger, peeled
- 1 long red chilli, deseeded and halved
- 1 brown onion, quartered
- 100 g coconut oil
- 0.5 tsp ground cinnamon
- 2 tsp paprika
- 3 tsp garam masala
- 1 tsp ground cardamom
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground tumeric
- 420 g can coconut cream
- 3 tbsp lemon juice
- 200 g tomato paste
- 2 tsp salt
- 1000 g chicken thigh fillets cut into 3-5cm pieces
Instructions
Preparation
- Place cauliflower florets into TC ProM2.0 bowl and chop for 20 seconds, speed 6 until rice-sized pieces. Place into steamer dish, poking a hole in the center to let the steam through. Set aside. Wash and dry the mixing bowl.
- Place garlic cloves, ginger, and 1 chilli deseeded and halved into mixing bowl and chop for 5 seconds, speed 7.
- Add 1 onion, quartered, and chop for 5 seconds, speed 5. Scrape down sides with a spatula.
- Add coconut oil, cinnamon, paprika, garam masala, ground cardamom, ground coriander, ground cumin, and tumeric and cook 100C, 5 minutes, speed 1. Loosen the mixture from the sides and base of the bowl with a spatula.
- Add coconut cream, lemon juice, tomato paste, salt, and chopped chicken to the bowl. Place steamer dish into position and set the temperature to 120C, 25 minutes, reverse speed 1.
- Place cauliflower rice into a serving dish and butter chicken in a separate dish.
- Serve butter chicken and cauliflower rice with steamed vegetables or salad.
- Cauliflower rice can be substituted with Jasmine rice or mashed potato.
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