• Chop cauliflower 10 seconds / speed 5 / mc on, set aside in large steaming bowl
• If using whole almonds, mill here for 20 seconds / speed 10 / mc on, set aside
• Place onion, garlic, ginger and chilli into the mixer, chop 3 seconds / speed 5 / mc on, scrape down
• Add butter or ghee, salt, and all spices except garam masala
• Cook 3 minutes / varoma temp (115C) / speed 1 / mc off
• Add tomatoes, cream and almond meal, blend 30 seconds / speed 6 / mc on
• Add chicken and cook 16 minutes / 100 degrees / reverse / speed 1 / mc on
• 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
• Serve curry on top of cauliflower rice
• Garnish with toasted almond flakes and fresh coriander if desired.

Non-thermo instructions

• Grate cauliflower or chop in a food processor until it resembles the size of cooked rice, set aside
• Finely chop onion, garlic, ginger and chilli
• Into a large pot add butter or ghee and once hot add onion, garlic, ginger, chilli, salt, and all spices except garam masala
• Gently sauté until it starts sticking to the bottom of the pot
• Add tomatoes, cream and almond meal, stir until combined
• Add chicken, stir and bring to a simmer. Turn to the lowest heat and place on a lid, gently cook 30 minutes
• 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!
• Add garam masala to curry, serve curry on top of cauliflower rice
• Garnish with toasted almond flakes and fresh coriander if desired.