Butter Chicken with Coconut and Cardamom Cauli Rice

Name: Butter Chicken with Coconut and Cardamom Cauli Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 Tbsp tomato paste; 2–3 Tbsp reserved coconut milk; 1 small bunch fresh coriander; 2 Tbsp roasted slivered almonds; 4 green cardamom pods, bruised; 1 tsp coconut blossom sugar (or alternative); 2 tsp grated fresh ginger; 1 large head cauliflower; 1 Tbsp olive oil; 1 Tbsp butter; 3 Tbsp ground almonds (not vital); 1 × 410 g can peeled, chopped tomatoes; 1 cinnamon stick, snapped in half; 2 tsp medium curry powder or garam masala; 1 tsp each of turmeric, ground coriander, ground cumin and dried chilli flakes; 600 g skinless, deboned chicken thighs, cut into 2 cm cubes; 1 clove garlic, minced; 1 × 400 ml can coconut milk (reserve 2–3 Tbsp); ½ × 400 ml can coconut milk

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 Tbsp olive oil
1 Tbsp butter
600

Main course
Gluten-free

Method

What to do

Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the chicken and cook for about 5 minutes until golden on all sides. Remove the chicken with a slotted spoon and set aside.
Add the spices and fresh ginger to the saucepan and cook for about 1 minute until fragrant. Add the garl