Chicken and cauliflower korma
45 min
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.
Kitchen Kitty
1 person made this
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
- 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.
- 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.
- Stir peas, red pepper and cream into chicken curry; reduce heat to low, cover and simmer for about 10 minutes.
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