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Chicken Masala Curry with Cauliflower Rice

  • Gluten Free
  • Paleo
  • Spicy
  • Low Calorie
  • Keto
  • Meat
  • Indian
  • Contains Dairy
  • Chicken

This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients to make a delicious Paleo-inspired evening meal with less than half the calories of the original!

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Nutrition Information

Nutrition information for this recipe is not available at the moment.

Reviews

4.5
2 reviews

    Follow the recipe steps below or

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  • Step 1

    Prepare the cauliflower by grating it to make cauliflower rice. Set aside.

  • Step 2

    Marinate the boneless chicken thigh pieces with curry marinade spices. Include a drizzle of maple syrup and a squeeze of lemon juice (1/4 lemon per person), mix well to coat the chicken evenly, and let it marinate for at least 15 minutes.

  • Step 3

    Heat olive oil in a large pan over medium heat. Add the chopped brown onion, finely chopped garlic, and finely chopped ginger to the pan and sauté until they are soft and fragrant.

  • Step 4

    Increase the heat to medium-high and add the marinated chicken to the pan. Cook until the chicken is browned on all sides.

  • Step 5

    Stir in the chopped green capsicum, tomato passata, and additional curry spices to the pan. Add chilli powder according to taste. Let the mixture simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

  • Step 6

    Pour in the coconut milk and bring the curry to a gentle simmer. Cook for an additional 5 minutes. Adjust seasoning with salt, pepper, and more lemon juice if needed.

  • Step 7

    While the curry is simmering, cook the grated cauliflower rice in a separate pan with a splash of olive oil over medium heat. Stir frequently until the cauliflower is tender and has a rice-like texture, about 5-7 minutes. Season with salt and pepper to taste.

  • Step 8

    Serve the chicken masala curry hot over the cauliflower rice. Garnish with chopped fresh coriander.

Cauliflower
Cauliflower
grated
250.00 Grams
Maple Syrup
Maple Syrup
10.00 Millilitres
Boneless Chicken Thigh
Boneless Chicken Thigh
130.00 Grams
Green Capsicum
Green Capsicum
chopped
1.00 Whole
Brown Onion
Brown Onion
chopped use around 1/3 onion per person
1.00 Whole
Garlic
Garlic
finely chopped
2.00 Clove
Ginger
Ginger
finely chopped
10.00 Grams
Fresh Coriander
Fresh Coriander
chopped
3.00 Grams
Coconut Milk
Coconut Milk
100.00 Millilitres
Lemon
Lemon
juiced 1/4 lemon juiced per person
1.00 Whole
Curry Marinade Spices (618)
Curry Marinade Spices (618)
0.50 Teaspoons
Curry Spices
Curry Spices
1.50 Teaspoons
Tomato Passata
Tomato Passata
75.00 Millilitres
Chilli Powder
Chilli Powder
Use according to taste
0.25 Teaspoons
Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons

Reviews

4.5
2 reviews

Verified

4 out of 5 stars
Taste
Portion Size
Ease of cooking

Nice flavour and healthy with the cauliflower rice. However I found it spicy, even without the chilli powder!

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Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

Loved the cauliflower rice with this

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