Butter Chicken with Coconut Cauliflower Rice
You’re in luck, because we’re showing you how to prepare one of our most popular dishes from foodie Sarah Graham this week! This butter chicken recipe is delicious and only takes 30 minutes to prepare – plus, with fragrant coconut cauliflower rice, it’s a low-carb solution that not only tastes incredible, but leaves you fully satisfied. And the best part? You don’t need any butter.
Butter chicken is a classic Indian dish that is creamy, satisfying and packed full of flavour, and this version gives you all of the taste with none of the guilt. With any curry, there are a few tips and tricks to ensuring you get the most out of your ingredients.
Remember to sear the chicken off first before adding it to your sauce. This helps reduce your cooking time, and adds a gorgeous golden colour to the chicken. If you’re looking to make this butter chicken a day in advance, you’ll find that the flavour of your spices will deepen which will help enhance the taste. Either way, one thing to watch out for is to not over-process your cauliflower florets – you’re looking for a rice-like consistency, not mash.
If you’re not a fan of spicy food, there’s no need to worry. The coconut milk helps to cut the heat, and the cardamom helps to enrich the flavour.
- 300g Mini Chicken Fillets
- 1 Chilli, seeds removed and finely sliced
- 20g Ginger, grated
- 1 garlic clove, finely chopped
- 100g cooked tomato
- 10ml Tomato Paste
- 400ml Coconut Milk
- 35g Ground Almonds
- 120g Spinach
- 300g Cauliflower Florets
- 2 Cardamom Pods
- 5g Mint, leaves picked and roughly chopped
- 20ml NOMU Indian Rub
- 8ml NOMU Graham Masala
- Place a saucepan (with a lid) on medium heat with a drizzle of cooking oil. When hot add the NOMU spices, fresh garlic, ginger and chilli to the saucepan and cook for 1min or until fragrant.
- Add the tomato paste, cooked tomato, ground almonds and 3/4 of your coconut milk. Bring to a simmer and reduce to a low heat with the lid on for 10-12 minutes, until the sauce has reached a curry-like consistency.
- While your sauce is simmering, place a frying pan on medium heat. Season your chicken fillets with salt and pepper and fry until golden brown, 4 minutes per side. Add to your curry sauce.
- To make the cauliflower rice, add your cauliflower florets to a food processor and pulse until you have reached a “rice” consistency. If you do not have a food processor, use the coarse side of a grater.
- Add the remaining coconut milk to a saucepan , bring to a simmer. Add your cauliflower rice and cardomom pods. Cook for 3-5 minutes, stirring occassionally until the rice is cooked to your preference. Taste to test and drain off any excess liquid.
- Rinse your spinach and mint, and set aside.
- When your curry is a good consistency, add your spinach and stir through, pop the lid on the pan and let the spinach wilt for 3-5 minutes. Season with salt and pepper.
- Serve the curry and cauliflower rice in warmed bowls topped with mint and an extra drizzle of coconut milk.