Chicken and cauliflower korma

    Chicken and cauliflower korma

    2saves
    45min


    1 person made this

    About this recipe: This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve on a bed of brown rice.

    Ingredients
    Serves: 6 

    • 2 tablespoons ghee (clarified butter)
    • 1 onion, diced
    • 4 cloves garlic, minced
    • 1 1/2 tablespoons curry powder
    • 2 1/2 teaspoons ground cumin
    • 2 teaspoons freshly minced root ginger
    • 1 1/2 teaspoons salt
    • 1 1/4 teaspoons ground turmeric
    • 3/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1/8 teaspoon ground nutmeg
    • 2 skinless, boneless chicken breasts - cubed
    • 3 carrots, cubed
    • 1 (400ml) tin coconut milk
    • 30g ground cashews
    • 2 tablespoons tomato puree
    • 1 head cauliflower, chopped
    • 150g frozen peas
    • 1 red pepper,sliced
    • 120ml double cream (optional)

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat ghee in a large pan over medium heat; add onion and cook until softened, about 5 minutes. Stir in garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper and nutmeg; cook and stir until fragrant, about 1 minute.
    2. Stir chicken into onion mixture; cook for 2 minutes. Add carrots, coconut milk, cashews and tomato puree; simmer for 5 minutes. Add cauliflower; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
    3. Stir peas, red pepper and cream into chicken curry; reduce heat to low, cover and simmer for about 10 minutes.

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