butter chicken and cauliflower rice

Cauliflower rice can be substituted with Jasmine rice or mashed potato.

Place cauliflower florets into TC bowl and chop for 20 seconds / speed 6 until rice-sized pieces. Place into the steamer dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry the mixing bowl.

Place 4 garlic cloves, knob of ginger and 1 chilli deseeded and halved into the mixing bowl and chop for 5 seconds / speed 7.

Add 1 onion, quartered and chop 5 seconds / speed 5.

Scrape down the sides with the spatula. Add 100g coconut oil,1/2 tsp cinnamon, 2 tsp paprika, 3 tsp garam masala, 1 tsp ground cardamom, 2 tsp ground coriander, 2 tsp ground cumin and 2 tsp turmeric.

Cook for 5 minutes / speed 1 / 100°C. Loosen mixture from sides and base of bowl with spatula

Add coconut cream, 3 tbsp lemon juice, 200g tomato paste, 2 tsp salt and chopped chicken to the bowl. Place the steamer dish into position.

Set the temperature to 120°C / 25 minutes / reverse speed 1.

Place cauliflower rice into a serving dish and butter chicken in a separate dish. Serve and enjoy!