Chicken Tikka with Cauliflower Rice

Ingredients

• •2 pounds boneless chicken thighs, chopped
• •1 cup canned coconut milk
• •1 cup heavy cream
• •3 tablespoons tomato paste
• •2 tablespoons garam masala
• •1 tablespoon fresh grated ginger
• •1 tablespoon minced garlic
• •1 tablespoon smoked paprika
• •2 teaspoons onion powder
• •1 teaspoon guar gum
• •1 tablespoon butter
• •1 ½ cup riced cauliflower

Preparation

1. 1Spread the chicken in a slow cooker, then stir in the remaining ingredients except for the cauliflower and butter
2. 2Cover and cook on low heat for 6 hours until the chicken is done and the sauce thickened
3. 3Melt the butter in a saucepan over medium-high heat
4. 4Add the riced cauliflower and cook for 6 to 8 minutes until tender
5. 5Serve the chicken tikka with the cauliflower rice