Butter Chicken with Cauliflower Rice
2 Chicken Breast
2 tbs Extra Virgin Olive Oil
2 Yellow Onion (diced)
2 Garlic (cloves, minced)
2 tbs Ginger (grated)
4 tbs Tomato Paste
2 tsps Paprika
1 tbs Curry Powder
2 tsp Garam Masala
1 tsp Sea Salt
1 tbs Chili Powder
1/4 cup Water
1 cup Organic Coconut Milk (full fat)
1 head Cauliflower
1/2 Lime (juiced)
Let’s get Cooking
Dice your chicken into cubes and set aside.
Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.
Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.
Stir in coconut milk and reduce to simmer for about 5 minutes.
Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.
Squeeze lime juice on cauliflower rice and transfer into a bowl.
Remove from heat and ladle butter chicken over cauliflower rice.
Pho, pronounced “Fuh” – not ‘Fo’ – is probably Vietnam’s most famous dish. The locals have this light, fragrant noodle soup
Creamy Pesto Chicken Pasta
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet.
Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low.
Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto.
If using, add the fresh spinach and sliced sun dried tomatoes.
Add the chicken broth and orzo to the skillet, and stir to combine.
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|Chicken and Zucchini Noodle Salad|
|Poached Thai Chicken|
|Lemon Pepper Chicken|
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