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Butter Chicken Bowl With Cauliflower Rice

Butter Chicken Bowl With Cauliflower Rice

Butter Chicken Bowl

Cauliflower Rice


  • 2 Tbsp coconut oil/butter ghee, or coconut oil for vegan
  • ½ tsp. coarse salt
  • 1 cup green onions, finely chopped
  • ½ cup red pepper, finely chopped
  • ½ cup celery, finely chopped
  • 1 cup carrot, finely chopped
  • ½ cup frozen peas
  • 3 cups grated cauliflower
  • ¼ cup cilantro, finely chopped, for garnish

Place the finely chopped carrots in a small saucepan and cover with water. Bring to a boil and let simmer for 5 minutes. Add in the peas, stir well, and turn off pot. Melt the coconut oil/butter ghee in a large skillet. Add salt, stir, and add in green onions, red pepper and celery. Sauté for about 5 minutes. Add in the grated cauliflower and sauté for about 5 minutes, until cauliflower softens. Drain the peas and carrots and add to the cauliflower mixture. Remove and set aside.

Butter Chicken


  • 1 Tbsp coconut oil/butter ghee
  • 1 cup onion, finely chopped
  • 2 boneless, skinless chicken breasts
  • 1 Tbsp curry powder
  • 1 tsp. cumin
  • 1 tsp. garlic, finely chopped
  • 1 Tbsp coarse salt
  • 1 Tbsp tomato paste
  • 1 cup full-fat yogurt


Cut chicken into bite-sized pieces. In a large skillet, melt coconut oil butter ghee. Add the onion and sauté until softened. Add in the garlic, chicken, and remaining seasonings. Continue to sauté until chicken is cooked through. Add in the tomato paste and stir well to coat. Add in the yogurt and let simmer for a few minutes until preferred consistency is reached. Place the cauliflower rice in a bowl and top with butter chicken. Garnish with a dollop of yogurt and sprinkle with finely chopped cilantro.

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