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Chicken and cauliflower korma curry
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cozy up with this comforting chicken and cauliflower curry - a must-have for chilly winter nights!
Ingredients:
  • 600g chicken thigh fillets, cut into 2.5cm pieces
  • 60g (1/4 cup) korma curry paste
  • 250ml (1 cup) light coconut milk
  • 250ml (1 cup) chicken style liquid stock
  • 200g cauliflower, cut into small florets
  • 1 Lebanese cucumber, finely chopped
  • 1 tsp poppy seeds
  • 4 naan bread
  • Steamed basmati rice, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Add chicken and cook, stirring occasionally, until golden brown, about 5 minutes.
  • Sauté curry paste until fragrant. Pour in coconut milk and stock, bring to a boil. Gently simmer cauliflower with chicken until tender and sauce thickens. Season to taste.
  • Combine fresh, crisp cucumber with nutty poppy seeds in a bowl. Heat up the naan according to the packet directions.
  • Present the flavorful korma over a bed of rice, garnished with a refreshing cucumber mixture and fresh coriander sprigs, accompanied by warm naan bread on the side.

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