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Butter Chicken with Cauliflower Rice

$12.50


Chicken Breast Cubed, skinless


Butter


Onion Diced


Cauliflower Rice


Ginger


Garlic


Tomato Paste


Cilantro


Garam masala


Cayenne


Paprika


Coconut Milk

1.Chicken – using a large pan heat to medium-high heat.


1.Add the equal parts oil, and butter.


2.Add Onions and cook onions down until lightly golden, about 3-4 minutes.


3.Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.


4.Add the chicken, Garam masala, paprika, and optionally cayenne pepper and brown for 4-6 minutes.


5.Add tomato paste. Cook for 1-2 minutes or until everything is cooked through.


6.Add the coconut milk and simmer for 2-4 minutes stirring occasionally.









2.Cauliflower Rice – Using a large skillet (you could use the same pan you used for the chicken but clean it before you use it for the cauliflower rice)


1.Add about a table spoon of olive oil to pan and Suite over medium heat. Add salt and pepper.


2.Cover with a lid so the cauliflower steams and becomes more tender for a total of 5-8 minutes, occasionally using a fork to stir.


3.Add salt and pepper to taste if necessary.

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