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Butter chicken with jewelled cauliflower rice recipe
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Simmer up a divine butter chicken with a side of cauliflower rice pilaf for a delightful meal.
Ingredients:
  • 40.00 ml ghee
  • 1kg RSPCA Approved Chicken Thigh Fillets, halved
  • 1 red onion, halved, sliced
  • 2 garlic cloves, crushed
  • 200g curry paste
  • 70g tomato paste
  • 250ml chicken stock
  • 400ml coconut milk
  • 2 cinnamon sticks or quills
  • 500g pkt frozen cauliflower rice
  • 90g pea
  • 45g dried cranberry
  • 35g pistachio
  • 82.50 ml small mint leaves
  • 10.40 gm shredded coconut, toasted
Instructions:
  • In a heavy-based saucepan over medium-high heat, melt half of the ghee until sizzling. Sear the chicken in batches for 2 minutes on each side until beautifully browned. Transfer the chicken to a plate.
  • Saute onion and garlic in the pan until onion softens. Mix in curry paste and tomato paste, cooking until aromatic. Add back the chicken, then pour in stock, coconut milk, and add cinnamon. Bring to a boil, then reduce heat and simmer covered for 1 3/4 hours until the chicken is very tender.
  • Simmer uncovered for an additional 15 minutes or until the sauce slightly thickens.
  • Heat the rest of the ghee in a large frying pan over medium-high heat. Add the cauliflower rice and cook for 4 minutes, stirring frequently, until tender. Mix in the peas, cranberries, and pistachios. Stir to combine and heat everything. Season with salt and pepper. Take the pan off the heat and sprinkle half of the mint over the dish.
  • Garnish the cauliflower rice and curry with coconut and the rest of the mint leaves.

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