Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons grass-fed butter or ghee
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup cauliflower florets
  • 1 pound boneless skinless chicken Breasts, cubed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon of black pepper
  • 2 teaspoons grated ginger
  • 2 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon paprika
  • 1 cup uncooked white rice
  • 1 14.5 ounce can Tuttorosso diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1/4 cup coconut milk
  • 3 cups fresh spinach
  • Optional: Red pepper flakes, to taste
  • Optional: Parsley, for garnish

Instruction

  • Heat a large saucepan over medium heat with 2 tablespoons of butter. Add in diced onion, garlic, grated ginger, and cauliflower florets. Cover and let cook, stirring every 2-3 minutes until the onion is translucent, and cauliflower begins to soften.
  • Add in all spices and chicken, sear cubed chicken breasts for 2 minutes on each sides.
  • Pour in rice and cook for another minute, stirring constantly.
  • Add in diced tomatoes, tomato paste, and chicken broth. Cover and let cook for 20-30 minutes, stirring every 10 minutes until the chicken broth has soaked up into the rice mixture.
  • Add in the spinach and coconut milk and cook until the spinach has wilted, stirring for 1 minute.
  • Taste and adjust seasoning as desired. Garnish and serve warm!