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Chicken Cauliflower Korma
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious Indian-inspired chicken cauliflower curry with a creamy mild sauce, packed with veggies and bold flavors.
Ingredients:
  • 1 red bell pepper, chopped
  • 2 tablespoons ghee (clarified butter)
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1.5 tablespoons curry powder
  • 2.5 teaspoons ground cumin
  • 2 teaspoons minced fresh ginger root
  • 1.5 teaspoons salt
  • 1.25 teaspoons ground turmeric
  • 0.75 teaspoon ground cardamom
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon cayenne pepper
  • 0.125 teaspoon ground nutmeg
  • 2 skinless, boneless chicken breast halves - cubed
  • 3 carrots, cubed
  • 1 (14 ounce) can coconut milk
  • 0.25 cup ground cashews
  • 2 tablespoons tomato paste
  • 1 head cauliflower, chopped
  • 1 cup frozen peas
  • 0.5 cup heavy whipping cream
Instructions:
  • In a large pot over medium heat, sauté onions in ghee until tender for about 5 minutes. Add garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg to the onions and sauté until fragrant for about 1 minute.
  • Add the chicken to the fragrant onion mixture and cook for 2 minutes. Mix in the carrots, coconut milk, cashews, and tomato paste, then let it simmer for 5 minutes. Lastly, incorporate the cauliflower into the mix and simmer covered until everything is tender and the chicken is cooked through, approximately 5 minutes.
  • Gently combine peas, red bell pepper, and cream with the chicken mixture. Simmer covered on low heat until everything is heated through, approximately 10 minutes.

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