Chicken Korma With Cauliflower Rice Recipes

CHICKEN CAULIFLOWER KORMA

Steps:

• Heat 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.

CHICKEN KORMA WITH CAULIFLOWER RICE RECIPE

Steps:

• If using the cashews as a garnish, heat a dry skillet over a medium heat and lightly toast until golden brown, about 2 minutes. Set aside. Add the cauliflower florets to a food processor. Pulse until the cauliflower is the size of a grain of rice. Don't overcrowd or over-process, the cauliflower may turn to mush. If needed work in batches so you can keep an even consistency. Once the "rice" is made, heat 2 tablespoons of cooking fat in a large sauté pan over a medium heat. Add the cauliflower and season to taste with salt and pepper, stir to mix everything well. Continue cooking for another 5-7 minutes, until the cauliflower is just tender. Transfer to a bowl, cover to keep warm, and set aside. Place the potatoes in a pot and cover with cold water. Bring to a boil. Once boiling, cook for 6 minutes then strain and rinse under cold water. Set aside. Heat a large skillet with 2 tablespoons of cooking fat over a medium heat. Add the chicken, season to taste with salt and pepper, cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through. While the chicken is cooking, place all of the ingredients for the korma sauce except for the water into the food processor. Blend until smooth. Taste and adjust the seasoning if needed. Once the chicken is cooked, add the carrots, potatoes, bell pepper, onion, and peas to the pan, season with salt and pepper, and stir to mix well. Cook for 2 minutes, then add the lemon juice, stir and continue cooking for another 3 minutes. Next, add the sauce and mix. If the consistency is very thick add up to a 1⁄2 cup of water to thin it out. Allow the chicken and vegetables to simmer with the sauce for 5 minutes, or longer if a thicker consistency is desired. Serve the chicken korma over cauliflower rice and sprinkle with toasted cashews, if using.

EASY SKILLET CHICKEN & RICED CAULIFLOWER

Steps:

• Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
• Add onion and cook 3 minutes or until softened.
• Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
• Stir in broth and bring to a boil.
• Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
• Stir in Parmesan cheese, lemon juice and oregano.

CHICKEN CAULIFLOWER "FRIED RICE"

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
• Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
• As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

CHICKEN & SPANISH CAULIFLOWER "RICE"

Steps:

• Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess)., Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes., Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.