Recipes, Tips

Dairy Free Butter Chicken with Cauliflower Rice


  • 1 brown onion – finely diced

  • 3 garlic cloves  – finely diced

  • 1 tablespoon finely grated ginger

  • 1 teaspoon each ground cumin, garam masala, ground coriander, turmeric, smoked paprika

  • ½ teaspoon ground cardamom

  • ¼ teaspoon ground cinnamon

  • 800 grams Bird & Barrow chicken thighs – cut into bite-sized pieces

  • 1 400gram tin chopped tomatoes

  • 1 400gram tin full-fat coconut cream

  • Juice of half a lemon

  • Sea salt and cracked black pepper

  • 1 medium cauliflower

  • Olive oil for sautéing


Heat a generous glug of oil over a medium heat in a large sauté pan. Cook the onion, garlic and ginger gently until the onion is translucent. Add all the spices and cook for 2 minutes until fragrant. Add additional oil if the pan is too dry.

Add the chicken and cook for 5 minutes, moving regularly.

Add the tomatoes and coconut cream. Simmer for 20 minutes until the sauce has thickened a bit (it will thicken more as it cools) and the chicken is cooked through. Add the lemon juice in the last 5 minutes of cooking. Taste and season generously with sea salt.

While the chicken is simmering, use a food processor to blitz the cauliflower into small rice-sized pieces. Heat a glug of olive oil in a sauté pan over a high heat. Sauté the cauliflower for 5 minutes until tender but not mushy. You may need to do this in 2 batches depending on the size of your pan. Season well.

Leftover curry can be stored in an airtight container in the fridge for up to 4 days.
Serves 4