Butter Chicken with Cauliflower Rice

Steps

1. Finely chop or grate cauliflower until it resembles rice and you have about ¾ cup. Heat a drizzle of oil with butter in a medium pot on medium-high heat. Cook cauliflower and salt for 2-3 minutes until starting to soften. Add rice and water and bring to the boil.
2. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. While rice cooks prepare butter chicken. Pat chicken dry, cut into 1cm strips and set aside.
3. Thinly slice onion. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion, ginger and garlic for 2-3 minutes. Add butter chicken blend and cook for about 30 seconds until fragrant. Add chicken and tomato paste and cook for about 1 minute. Add chicken stock and bring to a simmer.
4. Reduce heat to medium and simmer for about 4 minutes. While chicken simmers thinly slice bok choy and peel courgette into ribbons. Add bok choy and courgette to chicken and cook for about 1 minute. Remove from heat and stir through yoghurt. Season to taste.
5. When rice has finished steaming, fluff up grains with a fork and fold through spinach. Season to taste.
6. To serve, spoon half of the cauliflower rice into a bowl and top with butter chicken. Sprinkle over coriander.