4 cups cauliflower rice or packaged cooked basmati rice
1 cup canned coconut milk
¼ cup tomato paste
2 tbsp coconut flour
¼ cup onions
2 cloves garlic
1 tbsp garam masala
1 tbsp turmeric
2 tbsp coconut oil
pinch salt and pepper
handful of coriander
Directions
What are we cooking today?
Such a simple recipe but a meal that never gets old. Full of flavour and goodness.
Getting started
Place a pan on medium heat with the coconut oil.
Once the oil has melted add in the chopped onions, garlic and the spices and cook until the onions are translucent.
Combine the coconut milk, tomato paste and the coconut flour together in a bowl, mix and add to the pan.
Next slice the chicken into pieces, add to the pan, cover and cook for 12-15 minutes,
While the butter chicken is finishing up, cook the cauliflower rice.
Once the butter chicken is done combine both on a plate, top with coriander and enjoy.
Annabelle's tips
Butter Chicken can be cooked in a large batch and frozen in an air tight container.
Nutrition
Nutrition
Serving Size
2
per serving
Calories
502
Amount/Serving% Daily Value
Total Fat
39 grams
50%
Total Carbohydrate
17 grams
7%
Protein
28 grams
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
