Chicken Cauliflower Korma
Chicken korma was cooked for the mughal emperor and that is why this dish has all the rich ingredients like cashews, almonds and poppy seeds.
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 In Bengali2 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 In Bengaliprep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings
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