British Adventures in Low-Carb Cooking

Butter Chicken & Spinach Pilau Caulirice

September 22, 2019

Butter Chicken & Spinach Pilau Caulirice

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Last week, I really, REALLY wanted curry. The Tandoori chicken from before was good, but it’s still not quite the same as having a load of yummy sauce to soak up in your caulirice 😉

This butter chicken was super easy and really hit the spot, and with just 6 ingredients, it’s dead simple as well!

The Cauliflower rice is likewise, really quick and easy so makes an awesome side dish 🙂

Butter Chicken Curry & Pilau Spinach Caulirice

September 22, 2019
: 3
: 5 min
: 30 min
: 55 min
: Easy

12 g carbs, 48 g protein /serving


  • 370 g Chicken Breast, Diced
  • 65 g Full Fat Greek Yogurt
  • 5 g Mild Curry Powder
  • 150 ml Double Cream
  • 3 tbsp Ghee
  • 30 g Tomato Puree
  • 0.5 tsp Garam Masala
  • 150 g Cauliflower Rice
  • 100 g Frozen Spinach
  • 0.5 tsp Turmeric
  • 0.5 tsp Cumin
  • 0.5 tsp Garlic Powder
  • 1 tsp Onion Salt
  • Step 1 Mix the yogurt and curry powder together in a bowl. Add the chicken and mix well. Cover and marinate in the fridge for at least 20 minutes.
  • Step 2 In a saucepan, heat 2 tbsp of the ghee and cook the chicken on a medium heat until just cooked through.
  • Step 3 Add the cream and garam masala with salt and pepper to taste.
  • Step 4 Prepare the cauliflower rice as per packet instructions.
  • Step 5 Heat the spinach in the microwave until defrosted, squeezing out any excess water.
  • Step 6 In a second saucepan, heat the remaining 1 tbsp of ghee. Add the turmeric, cumin and garlic, cooking over a low heat for a couple of minutes.
  • Step 7 Add the cauliflower rice and spinach, stirring to coat thoroughly in the spices. Continue to cook until any excess moisture has evaporated. Add onion salt to taste.
  • Step 8 Serve immediately topped with the curry.

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