Ever since I “discovered” cauliflower rice, I’ve been on a “I used to eat this with real rice and couldn’t imagine it without it” kick. Foods that needed to sop up the sauce, in particular. Or foods that need the bulk of rice to finish out the meal. Or, in the case with last night’s dinner, foods that have a little kick and can use some “rice” to temper the heat.
A few months ago I stumbled upon a tikka masala simmer sauce that didn’t use coconut and I just about ran out of the store with it to get it into my belly. And it is delicious. I couldn’t recommend Maya Kaimal’s Tikka Masala Simmer Sauce more.
People: Buy this. It has a good balance of spice and savory-ness. And it really couldn’t be easier.
Behold! Chicken tikka masal over cauli-rice with kale and red onion!
- Maya Kaimal’s Tikka Masala Simmer Sauce
- Three small chicken breasts (boneless, skinless)
- Half of a red onion
- One head of cauliflower
- Handful of kale
Put one teaspoon of salt into a bowl of hot water and mix until the salt dissolves. Cut the chicken into one inch cubes and add it to the water to brine. Let it sit while you prepare the cauliflower.
Remove the leaves from the cauliflower and chop the entirety of the cauliflower into smallish pieces. Cut the stem into one centimeter pieces. In a cuisinart and in small batches, pulse the cauliflower until it it resembles the consistency of rice. Don’t keep on pulsing if there are a few larger pieces. Take those out and add them to the next small batch. You don’t want to make the pieces too small or it becomes more like mashed potatoes (also delicious, but not what you are going for).
You will use two saute pans for this meal. Have them set up side by side on your stove as once you start cooking, it will go quickly.
Cut the onion into thin, two inch pieces. Saute them in a bit of olive oil until they are starting to soften and char (we like our onions on the crispier side so will leave them longer than you probably will).
Chop the kale leaves (after removing the spines) into TINY pieces…almost a mince. You want the kale to intermingle with the rice, not overtake it. Once the onions are ready, add the kale and a bit more olive oil.
Meanwhile, heat up a bit of olive oil in the other pan and drain the chicken and pat with paper towels to dry. Add salt and pepper. When the oil is hot, add the chicken and brown on one side.
While the chicken browns, add the “riced” cauliflower to the pan with the onions and kale. Heat should be on medium. Mix the cauli-rice, kale and onions together and sprinkle tumeric across the top. Then add salt and pepper to taste. I usually put in a bit more salt that usual on this dish. Mix it all up and let it sit while you tend to the chicken. It should look like this:
Flip the chicken to the other side and brown for a short time. Pop the top on the simmer sauce, put it back on and shake. When the second side of the chicken is starting to turn opaque, pour the entirety of the simmer sauce over the chicken. Turn the heat to medium low (depending on your stove) to a low simmer and let it sit for 10-15 minutes.
Keep on turning the cauli-rice to make sure all of it is heated through and keep it over low heat while the chicken simmers. Pour yourself a drink. Set the table.
Add hefty amount of the cauli-rice to a bowl and cover with the chicken tikka masala. Pour on extra sauce if that is to your liking. I like to mix it all up so that the cauli-rice covers the chicken.
I always have to make more of this than I think because EVERYONE wants second helpings. It is delicious.