Dairy Free Butter Chicken with Cauliflower Rice
- Prep Time18 min
- Cook Time27 min
- Total Time45 min
- YieldServes 4
Ingredients
- 1 brown onion – finely diced
- 3 garlic cloves – finely diced
- 1 tablespoon finely grated ginger
- 1 teaspoon of each; ground cumin, garam masala, ground coriander, turmeric, and smoked paprika
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 800g George and Jo’s chicken thighs – cut into bite-sized pieces
- 1 400g tin chopped tomatoes
- 1 400g tin full-fat coconut cream
- Juice of half a lemon
- Sea salt and cracked black pepper
- 1 medium cauliflower
- Olive oil for sautéing
Method
1
Heat a generous glug of oil over a medium heat in a large sauté pan. Cook the onion, garlic and ginger gently until the onion is translucent.
2
Add all the spices and cook for 2 minutes until fragrant. Add additional oil if the pan is too dry. Add the chicken and cook for 5 minutes, moving regularly.
3
Add the tomatoes and coconut cream. Simmer for 20 minutes until the sauce has thickened a bit (it will thicken more as it cools) and the chicken is cooked through. Add the lemon juice in the last 5 minutes of cooking. Taste and season generously with sea salt.
4
While the chicken is simmering, use a food processor to blitz the cauliflower into small rice-sized pieces.
5
Heat a glug of olive oil in a sauté pan over a high heat. Sauté the cauliflower for 5 minutes until tender but not mushy. You may need to do this in 2 batches depending on the size of your pan. Season well.
6
Leftover curry can be stored in an airtight container in the fridge for up to 4 days.
