Dairy-Free Chicken Tikka Masala with Cauliflower Rice

Instructions

1. 1In a medium bowl, combine the about 680 g chicken breast, 1/2 cup dairy-free yogurt, 2 tbsp ginger-garlic paste, 2 tbsp tikka masala spice blend, and 1 tbsp lemon juice. Stir until the chicken is fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Prepare the cauliflower rice: Break apart the 1 head cauliflower. Using a food processor or a box grater, process or grate the cauliflower into small, rice-like pieces. Set aside.
3. 3Heat 1 tbsp of the 2 tbsp coconut oil in a large, heavy-bottomed pot over medium heat (175°C). Add the 1 medium onion, chopped, and sauté until it is softened and golden brown, about 8-10 minutes.
4. 4Add the 2 tbsp tomato paste to the pot and cook, stirring constantly, for 2 minutes until it darkens slightly. Pour in the 1 can (about 790 g) crushed tomatoes and bring to a simmer. Reduce the heat to low, cover, and let it simmer gently for 10 minutes.
5. 5Add the marinated chicken (including any marinade from the bowl) to the pot with the tomato sauce. Increase the heat to medium (175°C) and cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
6. 6Pour in the 1/2 cup coconut cream and stir to combine. Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 74°C) and the sauce has thickened. Stir in the 1 tsp salt.
7. 7While the curry simmers, cook the cauliflower rice. You can steam it in a steamer basket over boiling water for 5-7 minutes until tender, or sauté it in a separate skillet with the remaining 1 tbsp coconut oil over medium heat (175°C) for 5-7 minutes until tender.
8. 8Stir the 2 tbsp cilantro into the chicken tikka masala just before serving. Serve the chicken tikka masala hot alongside the cooked cauliflower rice.

Substitutions

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