Chicken Cauliflower Korma
Published february 15, 2021· modified april 29, 2021 · by urvashi pitre · 2202 words.
Recipe Summary Chicken Cauliflower Korma
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.Ingredients | Chicken Korma Recipe Pakistani2 tablespoons ghee (clarified butter)1 onion, diced4 cloves garlic, minced1 ½ tablespoons curry powder2 ½ teaspoons ground cumin2 teaspoons minced fresh ginger root1 ½ teaspoons salt1 ¼ teaspoons ground turmeric¾ teaspoon ground cardamom¼ teaspoon ground cinnamon¼ teaspoon cayenne pepper⅛ teaspoon ground nutmeg2 skinless, boneless chicken breast halves - cubed3 carrots, cubed1 (14 ounce) can coconut milk¼ cup ground cashews2 tablespoons tomato paste1 head cauliflower, chopped1 cup frozen peas1 red bell pepper, chopped½ cup heavy whipping cream (Optional)DirectionsHeat 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.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.Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.Increase the heat by adding additional cayenne pepper.Info | Chicken Korma Recipe Pakistaniprep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings
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