Butter Chicken Curry with Fragrant Cauliflower Pilau

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, PALEO

This meal is so delicious that the first 5 minutes of last nights dinner were completely void of conversation.  We absolutely devoured it with wide eyes, much pointing and earnest nods.  That is until Miss 2 declared that she must have “MOOORRRRE…pleeaase?” because she had inhaled hers. Just a quick note to say, if you have small children, have wet wipes or a cloth handy, our little treasure tried to paint the wall beside her chair “orn-ange” with unfortunate success, oh the fun and hilarity!
I hope you love it as much as we do!


Recipe (serves 4)

FOR THE CURRY
500g chicken thighs, diced
320g butternut pumpkin, peeled and chopped
150g white (purple skinned) sweet potato, peeled and chopped
1 carrot, diced
85g red capsicum, chopped
2 spring onions, finely sliced
10g fresh coriander
1 cup of broth (divided into ¼ cup and ¾ cup)
½ cup coconut milk
3 tbsp coconut butter (or firm coconut cream)
2 tsp maple syrup
Garlic infused olive oil (or plain olive oil + 2 cloves of crushed garlic)
2 tsp paprika
1 ½ tsp cumin
1 ½ tsp turmeric
½ tsp ginger
½ tsp ground cardamom
½ tsp black pepper
4 curry leaves
Salt to taste

FOR THE PILAU
500g cauliflower
1 tbsp lime juice
1 tsp fennel seeds
Generous pinch each of turmeric, paprika, cracked black pepper, cumin and salt
2 tbsp broth
Garlic infused olive oil

Method
Preheat the oven to 190C.
Place your butternut pumpkin in a baking dish, drizzle well with olive oil and bake for 25 minutes, or until beautifully tender.  Set aside and keep the oven on at 190C.

Meanwhile, prepare the pilau.  Line a large baking tray with baking paper and set aside.
Cut your cauliflower into smaller chunks before placing into a high speed blender and pulse (checking after each pulse or two to make sure you don’t end up with puree!) until your cauliflower resembles conventional rice.
Tip the cauliflower rice out onto your prepared baking tray and spread it out evenly.
Generously drizzle the infused olive oil and tbsp of lime juice over your pilau.
Now sprinkle with the spices, salt and fennel seeds and set aside.  Be sure not to pour the 2 tbsp of broth over your pilau yet.

Now place your roasted butternut pumpkin, ¾ cup of broth, coconut milk and spices into your high speed blender and blitz until you have a beautifully smooth 'butter' sauce.

Heat a generous amount of infused olive oil in a large frying pan.  Place all remaining vegetables and fresh coriander along with ¼ cup of broth, in the pan and sauté until just tender (10-15 minutes).
Add the chicken thigh to the pan and stir gently until sealed.
Now pour the ‘butter’ sauce over the mixture and gently stir through. Reduce heat and cover your pan.

Now place your prepared pilau in the oven for 7 minutes.  Once the 7 minutes are up, remove from the oven and stir through the 2 tbsp of broth.  Place back in the oven for 4-5 minutes.

Now stir the coconut butter and maple syrup through your butter chicken until melted.  Salt to taste.

Remove your pilau from the oven and heap into bowls. Spoon generous portions of butter chicken on top of your pilau and garnish with a fresh coriander.  Enjoy!