Cook at home

Low-Carb Butter Chicken over Cauliflower Rice

Chicken thighs simmered in a buttery cream and tomato sauce spiced with curry powder, ginger and garlic.

Ingredients

• 2 lb chicken thigh, boneless, skinless, cubed
• 4 tbsp butter
• 1 tbsp ginger, grated
• 4 clove garlic, minced
• 1 tbsp curry powder
• 1 tsp paprika
• 2 tbsp tomato paste
• 1 cup heavy cream
• 3/4 tsp salt
• 500 g cauliflower, riced
• 2 tbsp fresh cilantro, chopped

Steps

1. Melt 2 tablespoons butter in a large skillet over medium-high heat and brown the chicken 5 minutes, then remove it.
2. Add 1 tablespoon butter, the ginger and garlic and cook 30 seconds, then stir in the curry powder, paprika and tomato paste and cook 1 minute.
3. Pour in the cream and salt, return the chicken and simmer 12 to 15 minutes until the sauce thickens and the chicken reaches 165 F (74 C).
4. In a second pan, cook the riced cauliflower in the remaining butter for 5 minutes until tender.
5. Serve the chicken over the cauliflower rice and sprinkle with cilantro.