A fast chicken korma curry recipe for a weeknight. It calls for sauce from a jar but lots of cauliflower and fresh coriander balance it out.
1 person made this
350g cauliflower, broken into florets
300g white or brown rice
1 tablespoon olive oil or coconut oil
400g boneless chicken breast, cubed
1 (450g) jar korma sauce (such as Patak's®)
2 tablespoons creme fraiche
1 tablespoon finely chopped fresh coriander
1 tablespoon flaked almonds, or more to taste
Method Prep:10min › Cook:15min › Ready in:25min
Cook the cauliflower in boiling water for about 6 minutes or until it has started to soften but not cooked through. Drain and rinse with cold water.
Cook the rice according to the instructions on the packet.
Heat oil in a pan over medium heat; add chicken breast and cook until browned on all sides. Add korma sauce, cauliflower florets and most of the fresh coriander; stir in creme fraiche and simmer for about 5 minutes over low heat, or just until cauliflower is cooked through.
Serve curry on top of cooked rice; sprinkle remaining fresh coriander and flaked almonds on top.