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!

by JustCook Team

JustCook Team Recipes

Nutrition Information

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

Reviews

4.5

2 reviews

Follow the recipe steps below or or View in App

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.