Paleo-Style Butter Chicken with Cauliflower “Rice”
The paleo way of life is not meant to be restrictive, as you can see from this lovely butter chicken recipe. All the nasties have been replaced with good-quality ingredients that make it as good, if not better, than the original. I prefer chicken thighs for their superior flavour and tenderness.
And be adventurous with your vegetable component. Try eggplant, okra, zucchini, asparagus, pumpkin, sweet potato and Asian water spinach. The rice has been replaced with cauliflower “rice” but broccoli “rice” is also a big hit or try a mixture of both.
Did You Know?
- Paleo-style butter chicken contains a wealth of antioxidant-rich spices and healthy fats
- You can change up the flavor by adding vegetables of your choice, including eggplant, zucchini, asparagus and pumpkin
- Serve it alongside healthy cauliflower or broccoli “rice”
- 4 tablespoons coconut oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 2 teaspoons garam masala
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 to 2 pinches of cayenne pepper (optional)
- 1 teaspoon ground turmeric
- 3 tablespoons tomato paste
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 400 ml can coconut cream
- 700 g chicken thigh fillets, cut into bite-sized pieces coriander leaves, to serve
- Cauliflower Rice (see recipe), to serve
- Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
- Add the onion and sauté for 3 minutes until translucent.
- Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute.
- Add the salt, lemon juice, coconut cream and mix well.
- Turn the heat up to medium and bring the sauce to a simmer.
- Add the chicken and stir until well coated with the sauce.
- Cover the pan with a lid and cook, stirring occasionally, for 20 to 25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with the coriander and serve with the cauliflower rice.
- 1 head cauliflower, chopped
- 2 tablespoons coconut oil
- Sea salt and black pepper to taste
- Place the chopped cauliflower florets into a food processor and pulse until the cauliflower has reduced into tiny pieces – the same size as grains of rice (or chop by hand with a sharp knife).
- In a frying pan, heat the coconut oil over medium heat and lightly cook the cauliflower for about 4 to 6 minutes, or until softened. Season with salt and pepper to taste.
- Serve it where you would normally have rice – so much healthier for you and what I love is that it take a quarter of the time to cook!
- You can add garlic, chilli, other spices, seeds, nuts, herbs, meats, seafoods, vegetables, sauces, etc.
About Pete Evans:
Pete Evans is an internationally renowned chef who has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in NYC. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast. Pete’s latest endeavor, The Paleo Way, is a vibrant health, weight management and fitness program, tailored to a Paleo lifestyle. It’s 10 week activation program teaches you the synergy between eating good food, moving your body every day and looking at the positive sides and secrets to a healthier and happier life.