Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice (see TIP).
Heat oil in fry pan over medium heat. Add onion, garlic, chilli, ginger and sauté for 2 mins until softened.
Add spices, cloves and bay leaf to the frypan and stir for a minute. Add chicken and cook until lightly browned.
Pour in tomato passata, coconut cream and tomato paste. Stir, cover with a lid and allow to simmer for 10 minutes.
After 10 minutes, remove the lid, add kale, stir and continue to simmer uncovered for a further 10 minutes.
Season with salt and pepper and serve the butter chicken on a bed of cauliflower rice.
Top with fresh coriander and drizzle with fresh lemon juice if desired.
Notes
TIP: Ensure as much of the moisture is removed from the Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze.