CHICKEN CAULIFLOWER KORMA
- Total Time: 45 mins
- Yield: 6
Ingredients
- 2 tablespoons GREENSFUD GHEE
- 1 onion, diced
- 1 teaspoon GREENSFUD GARLIC POWDER
- 1 ½ tablespoons curry powder
- 2 ½ teaspoons ground GREENSFUD CUMIN
- 1 teaspoon GREENSFUD DRIED GINGER
- 1 ½ teaspoons GREENSFUD HIMALAYAN PINK SALT
- 1 ¼ teaspoons GREENSFUD TURMERIC POWDER
- ¾ teaspoon ground GREENSFUD CARDAMOM
- ¼ teaspoon ground GREENSFUD CINNAMON
- ¼ teaspoon GREENSFUD CHILLY POWDER
- ⅛ teaspoon ground GREENSFUD NUTMEG
- 2 skinless, boneless chicken breast halves – cubed
- 3 carrots, cubed
- 100 grams GREENSFUD COCONUT MILK POWDER
- ¼ cup ground GREENSFUD CASHEWS
- 2 tablespoons grounded GREENSFUD DRIED TOMATO
- 1 head cauliflower, chopped
- 1 cup frozen peas
- 1 red capsicum, chopped
- ½ cup heavy whipping cream (Optional)
Instructions
- Onion should be cooked and stirred in ghee for about five minutes, until it is soft. Cook and stir the onion until aromatic about a minute, then add the garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, red chilly powder and nutmeg.
- Cook the chicken and onion combination together for 2 minutes. The chicken mixture should be stirred with the carrots, coconut milk (with 400 ml water), cashews and tomato paste. Stir the cauliflower into the chicken mixture and cook for about 5 minutes, covered, until the chicken is thoroughly cooked.
- Peas, red capsicum and cream should be stirred into the chicken mixture before it is simmered for about 10 minutes with the heat reduced to low and the lid on.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: SIDE DISH
- Cuisine: INDIAN
Keywords: Chicken cauliflower korma, Chicken, Side dish, Indian cuisine
