Chicken Tikka with Cauliflower Rice

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SERVING 🍴 : 6

Prep Time πŸ•’ : 10 minutes

Cook Time πŸ•’ : 6 Hours

INGREDIENTS :

β€’ 2 pounds boneless chicken thighs, chopped
β€’ 1 cup canned coconut milk
β€’ 1 cup heavy cream
β€’ 3 tablespoons tomato paste
β€’ 2 tablespoons garam masala
β€’ 1 tablespoon fresh grated ginger
β€’ 1 tablespoon minced garlic
β€’ 1 tablespoon smoked paprika
β€’ 2 teaspoons onion powder
β€’ 1 teaspoon guar gum
β€’ 1 tablespoon butter
β€’ 1 Β½ cup riced cauliflower

NUTRITION PER SERVING :

CALORIES :485
FAT :32 g
PROTEIN :43 g
CARBS :6.5 g
NET CARBS :5 g
FIBER :1.5 g

INSTRUCTIONS :

  1. Spread the chicken in a slow cooker, then add the remaining ingredients except for the cauliflower and butter and stir.
  2. Cover and cook on low temperature for 6 hours until the chicken is cooked & the sauce thickened.
  3. Melt the butter in a saucepan over medium-high temperature.
  4. Add the riced cauliflower and cook for 6 to 8 minutes until it becomes tender.
  5. Serve the cauliflower rice with the chicken tikka.

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