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

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0.0 min
Grate the cauliflower into a rice like consistency. Roughly chop the green capsicum and brown onion. Peel and finely chop the garlic and ginger.
6.5 min
Juice the lemon and reserve the correct amount. Chop the chicken into chunks and place in a mixing bowl.
9.0 min
Add half the coconut milk, lemon juice and marinade spices to the chicken and thoroughly coat. Set the chicken aside to marinade in the fridge.
11.0 min
In two frying pans, heat the olive oil. Add the cauliflower to one pan and sautee until golden brown and softened. In the other pan, add the onion and sautee until softened and beginning to caramelise (4-5 minutes). Add the ginger and garlic and sautee for a few more minutes. Add the curry spices and let them cook until fragrant.
20.0 min
Add the chicken and briefly stir fry to coat the chicken with the onion and spices. Add the capsicum and tomato passata. Cover the pan and let everything simmer.
25.0 min
Stir through the coconut milk and continue to simmer. Season with salt and chilli powder, to taste. Stir through the maple syrup.
29.0 min
Distribute the cauliflower rice and curry among serving bowls. Garnish the curry with coriander and serve.