Dairy Free Butter Chicken with Cauliflower Rice

Print
This dairy free chicken curry contains tender chicken thighs simmered in a fragrant blend of spices, tomatoes and coconut cream. Served with sautéed cauliflower rice, it's a flavourful and satisfying meal.
Main Course
4
10 mins
40 mins
50 mins
Main Course
4
10 mins
40 mins
50 mins

Ingredients

\800 grams of chicken thighs, cut into bite-sized pieces
\1 cauliflower, medium
\1 onion, brown, finely diced
\3 cloves of garlic, finely diced
\1 tablespoon of ginger, finely grated
\1 teaspoon of ground cumin, ground
\1 teaspoon of garam masala
\1 teaspoon of ground coriander, ground
\1 teaspoon of turmeric, ground
\1 teaspoon of smoked paprika
\½ teaspoon of cardamom, ground
\¼ teaspoon of cinnamon, ground
\1 400g tin of chopped tomatoes
\1 400g tin of coconut cream, full-fat
\½ lemon, juiced
\sea salt
\black pepper, cracked
\olive oil, or sautéing

Instructions

  1. Heat a generous glug of oil over a medium heat in a large sauté pan. Cook the onion, garlic and ginger gently until the onion is translucent. Add all the spices and cook for 2 minutes until fragrant. Add additional oil if the pan is too dry.
  2. Add the chicken and cook for 5 minutes, moving regularly.
  3. Add the tomatoes and coconut cream. Simmer for 20 minutes until the sauce has thickened a bit (it will thicken more as it cools) and the chicken is cooked through. Add the lemon juice in the last 5 minutes of cooking. Taste and season generously with sea salt.
  4. While the chicken is simmering, use a food processer to blitz the cauliflower into small rice-sized pieces.
  5. Heat a glug of olive oil in a sauté pan over a high heat. Sauté the cauliflower for 5 minutes until tender but not mushy. You may need to do this in 2 batches depending on the size of your pan. Season well and serve.

Notes

Leftover curry can be stored in an airtight container in the fridge and makes a great lunch the next day.
Dairy free, gluten free, contains meat. Recipe credit: Bird and Barrow/Brinks

More chicken recipes