Paleo Indian Butter Chicken and Cauliflower Rice Dinner

Allergens

Dairy, Tree Nuts (Coconut)

Ingredients

• 8 oz boneless chicken breast
• 2 cups cauliflower rice
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 cup diced tomatoes
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and ginger, cooking until softened. Stir in turmeric, coriander, cumin, paprika, and cayenne pepper, followed by diced tomatoes. Cook for 3 4 minutes. Add chicken breast, heavy cream, and butter to the skillet. Cover and simmer for 20 25 minutes until the chicken is cooked through. In a separate pan, heat olive oil over medium heat, then add cauliflower rice. Cook until tender and slightly browned. Season with salt and pepper. Serve the butter chicken on top of the cauliflower rice, garnishing with fresh cilantro.

Chef’s Insight

This recipe is not only Paleo-friendly but also gluten-free, making it suitable for various dietary needs.

Notes

Adjust the heat level to your preference by adding more or less cayenne pepper.