Chicken Cauliflower Korma recipe

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Ingredients

2 tablespoons ghee (clarified butter)
1 onion, diced
4 cloves garlic, minced
1 ½ tablespoons curry powder
2 ½ teaspoons ground cumin
2 teaspoons minced fresh ginger root
1 ½ teaspoons salt
1 ¼ teaspoons ground turmeric
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
2 skinless, boneless chicken breast halves - cubed
3 carrots, cubed
1 (14 ounce) can coconut milk
¼ cup ground cashews
2 tablespoons tomato paste
1 head cauliflower, chopped
1 cup frozen peas
1 red bell pepper, chopped
½ cup heavy whipping cream

Nutrition Info

402 calories
carbohydrate: 24.3 g
cholesterol: 59.6 mg
fat: 29.5 g
fiber: 7.5 g
protein: 15.3 g
saturatedFat: 20.4 g
servingSize: -
sodium: 775.9 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat ghee in a large pot over medium heat, cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion, cook and stir until fragrant, about 1 minute.

  2. Stir chicken into onion mixture, cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture, simmer for 5 minutes. Stir cauliflower into chicken mixture, simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.

  3. Stir peas, red bell pepper, and cream into chicken mixture, reduce heat to low, cover, and simmer until heated through, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.

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