PALEO BUTTER CHICKEN WITH CAULI-RICE

An amazing recipe that can be adapted to meet many different dietary requirements!  

 

Paleo Butter Chicken

Ingredients:

1 can tomato paste
2 lb boneless skinless grass fed chicken thighs chopped into bite size pieces
1 cup coconut milk 
4 tbsp vegan becel margarine (I am lactose free) or substitute Ghee or grass fed butter
1/2 Spanish onion sliced thinly
2 garlic cloves minced
2 tsp garam Marsala
1 tsp cumin
1 tsp ginger
2 tsp sea salt
This was for the non-spicy version so that all of my kids would enjoy it,
please add 2 tsp chili powder and 1/2 tsp cayenne pepper for the spicy version

Instructions:

melt butter in sauce pan on medium low heat

saute onions and garlic until onions are clear

add sea salt, garam Marsala, cumin, and ginger, continue to saute for 5 minutes stirring constantly

add coconut milk, tomato paste and let simmer 5 minutes

add chicken pieces and simmer for an additional 20 minutes on med-low stirring occasionally

For the Cauli-Rice:

steam 1 head of cauliflower florets only cut into small pieces
let cool completely
squeeze florets in a clean tea towel or paper towel to remove every last drop of moisture (This may take a while)
add dry florets to food processor and pulse for a few seconds until cauliflower is the consistency of white rice.

Serve butter chicken over cauli-rice! I also made a batch of regular white rice for my hubby and kids as they would never touch cauliflower lol!