Gluten Free - Butter Chicken With Cauliflower Rice - Tacoma Boys

Ingredients

• servings
• Cals cals
• 2 chicken breasts, diced
• 2 tbsp coconut oil
• 2 yellow onions, diced
• 2 cloves of garlic, crushed
• 4 tbsp tomato paste
• 2 tbsp paprika
• 1 tbsp each curry powder, garam masala, chili powder
• 2 tbsp fresh grated ginger (or 1tbsp dried)
• 1 tsp sea salt
• 1/2 lime, juiced
• 1 cup organic coconut milk
• 1/4 cup water
• 1 head of cauliflower, washed and broken into florets
• 1 tbsp fresh Cilantro to garnish, chopped (optional)
• Warm coconut oil in a large skillet. Then sauté onions, garlic, and ginger stirring in additional spices (curry powder, garam masala, paprika, chili powder, salt) and tomato paste.
• Add diced chicken and cook thoroughly – approx 5 – 6 minutes.
• Add a 1/4 cup of water and stir and pour in the coconut milk.
• Stir your sauce and leave to simmer on a low heat for 5-10 minutes.
• Whilst the chicken is simmering, make the cauliflower rice.
• Add cauliflower florets to your food processor. Process until it reaches a rice-like consistency.
• Pour squeezed lime juice on top of chopped cauliflower, then serve with the butter chicken on top. Garnish with fresh cilantro if desired. Enjoy!