Despite the name, this adapted recipe contains no butter but yet the sauce is velvety smooth and delicious!
Serves 4
INGREDIENTS:
1 lb. boneless, skinless chicken breast or chicken thighs
1 medium onion, diced
2 tsp coconut oil
4 cloves garlic, finely minced
1 tsp fresh ginger, finely minced
1 tsp coriander
1 tsp cumin
1 tsp cardamom
1/2 tsp salt
1/4-1/2 tsp cayenne pepper (optional)
1 (14oz) can coconut milk (full fat, please)
1 (6oz) can tomato paste
juice of 1 lime
1/4c Cilantro, or to taste
FOR THE RICE:
2 bags frozen cauliflower rice, thawed
3 tablespoons of olive oil
1 lg. jalapeño pepper sliced thin (with seeds)
1 small onion finely diced
1/4 tsp. Fresh ground nutmeg
1 tsp. Cinnamon
Salt & pepper
Juice of one lime
INSTRUCTIONS:
Preheat oven to 425 degrees.
Add chicken to a bowl and toss with a tablespoon of olive oil, salt and pepper.
Line a small sheet pan with parchment paper, add chicken and put in the oven to roast for 20-25 minutes or until internal temp reaches 160 degrees.
Remove from oven and rest until cool enough to handle.
While the chicken is cooking, make the sauce.
In a medium saute pan, heat coconut oil over medium heat.
Add onion and sauté until translucent and fairly tender.
Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing.
Stir in coconut milk and tomato paste and stir until well combined.
When chicken is cool enough to handle, shred using two forks or just you hands. (I just use my hands ) Once shredded add to the sauce and simmer over low heat.
To make the rice, heat a skillet over medium high heat. Add 1 tablespoon of olive oil, onions and jalapeño with a sprinkle of salt and pepper.
Add cinnamon and nutmeg and cook until fragrant.
Add cauliflower rice and remaining olive oil and cook until lightly browned.
Remove from heat and add lime juice and season with salt and pepper.
* For less spice, remove the pith and seeds from the jalapeno pepper.