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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

  1. 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.
  2. 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.
  3. 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.
  • Author: GREENSFUD
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: SIDE DISH
  • Cuisine: INDIAN

Keywords: Chicken cauliflower korma, Chicken, Side dish, Indian cuisine

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