Step 1

Chop cauliflower 10 seconds / speed 5 / mc on, set aside in large steaming bowl

Step 2

If using whole almonds, mill here for 20 seconds / speed 10 / mc on, set aside

Step 3

Place onion, garlic, ginger and chilli into the mixer, chop 3 seconds / speed 5 / mc on, scrape down

Step 4

Add butter or ghee, salt, and all spices except garam masala

Step 5

Cook 3 minutes / varoma temp (115C) / speed 1 / mc off

Step 6

Add tomatoes, cream and almond meal, blend 30 seconds / speed 6 / mc on

Step 7

Add chicken and cook 16 minutes / 100 degrees / reverse / speed 1 / mc on

Step 8

Remove mc and add garam masala to curry, then sit varoma on top with cauliflower rice inside the main bowl, cook varoma temp / 6 minutes / reverse / speed 1

Step 9

Serve curry on top of cauliflower rice

Step 10

Garnish with toasted almond flakes and fresh coriander if desired.

Step 11

Grate cauliflower or chop in a food processor until it resembles the size of cooked rice, set aside

Step 12

Finely chop onion, garlic, ginger and chilli

Step 13

Into a large pot add butter or ghee and once hot add onion, garlic, ginger, chilli, salt, and all spices except garam masala

Step 14

Gently sauté until it starts sticking to the bottom of the pot

Step 15

Add tomatoes, cream and almond meal, stir until combined

Step 16

Add chicken, stir and bring to a simmer. Turn to the lowest heat and place on a lid, gently cook 30 minutes

Step 17

Place caulilflower rice into a large bowl and cover, microwave on high 5 minutes, ***be very careful of the steam when removing from microwave and lifting lid!

Step 18

Add garam masala to curry, serve curry on top of cauliflower rice

Step 19

Garnish with toasted almond flakes and fresh coriander if desired.