Servings: 4 

Time: 30 minutes


  • 12-ounce halal chicken breast
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, diced
  • 2 garlic cloves, minced
  • 2 tablespoons ginger, grated
  • ¼ cup tomato paste
  • 2 teaspoons paprika
  • 1 tablespoon curry
  • 2 teaspoons garam masala
  • 1 teaspoon sea salt
  • 1 tablespoon chili powder
  • ¼ cup water
  • 1 cup canned coconut milk, full fat
  • 1 head of cauliflower
  • juice of ½ lime

Step 1

Dice the chicken and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, and ginger.

Step 3

Stir in the tomato paste, paprika, curry, garam masala, sea salt, and chili powder. Cook for 1 to 2 minutes or until fragrant.

Step 4

Add the diced chicken and stir until cooked through, about 5 to 7 minutes. Add water to loosen the paste.

Step 5

Stir in the coconut milk and reduce to a simmer for about 5 minutes.

Step 6

While that simmers, create the cauliflower rice by adding cauliflower florets to a food processor. Process until it has a rice-like consistency.

Step 7

Squeeze lime juice onto the cauliflower rice and transfer to a bowl.

Step 8

Remove the butter chicken from heat and ladle over the cauliflower rice. Enjoy!


To make it vegan, skip the chicken breast and replace it with chickpeas, lentils, or beans.
No coconut milk? Use halal Greek yogurt instead.
No cauliflower rice? Serve over brown rice or quinoa.
If you want more veggies, add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach, or chopped kale. You can also serve this dish with a side salad.
To store, refrigerate in an air-tight container for up to 3 days.