Light Chicken And Cauliflower Korma Recipes
CHICKEN AND CAULIFLOWER KORMA
The recipe for tonight's Chicken and Cauliflower Korma is the work of mere minutes. It's the kind of food you want to make when you need everything to happen in one pot. No fancy cooking, just good food, made simple. And because we all need short-cut support every now and then, we're leaning on a handful of kitchen staples like
Provided by Dianne Bibby
Categories Dinner, Easy suppers,
Yield 6-8
Number Of Ingredients 13
Steps:
- Heat 15ml oil in a wide-based casserole. Add the onion and sauté over a medium heat until soft and caramelised, about 8 minutes. Stir in the garlic and ginger and cook for a minute or two. Add the Korma paste, tomato paste and chicken pieces. You may need to add a little more oil to coat the chicken. Season with salt and black pepper and pan-fry briefly, just long enough for the chicken to absorb the spice paste flavours. Add the tomatoes, coconut milk and stock. Stir through, cover partially with a lid and simmer for about 35 minutes. Add the cauliflower florets and simmer with the lid off for another 10 -12 minutes. The cauliflower should be fork tender, but not soft and the sauce, thickened. Serve with brown basmati rice, thick yoghurt and fresh coriander, if you like.
CHICKEN KORMA WITH CAULIFLOWER RICE RECIPE
Number Of Ingredients 21
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.
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