Light Chicken And Cauliflower Korma Recipes

CHICKEN AND CAULIFLOWER KORMA

Chicken and cauliflower Korma image

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

Yield 6-8

Number Of Ingredients 13

Ingredients

coconut or vegetable oil, for cooking
1 large red onion, diced
1-2 cloves garlic, minced
1 thumb-sized piece of ginger, finely grated
30ml (2 tablespoons) Korma paste
45ml (3 tablespoons) tomato paste
1 kg chicken fillets (about 8 large fillets), cut into 3cm portions
400g tin chopped tomatoes
400g tin coconut milk
80ml (1/3 cup) chicken stock
1 head cauliflower, cut into florets
salt and freshly ground black pepper
fresh coriander and yoghurt, to serve

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 CAULIFLOWER KORMA

Chicken Cauliflower Korma image

This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.

Provided by Kitchen Kitty

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 21

Ingredients

2 tablespoons ghee (clarified butter)
1 onion, diced
4 cloves garlic, minced
1 ½ tablespoons curry powder
2 ½ teaspoons ground cumin
2 teaspoons minced fresh ginger root
1 ½ teaspoons salt
1 ¼ teaspoons ground turmeric
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
2 skinless, boneless chicken breast halves - cubed
3 carrots, cubed
1 (14 ounce) can coconut milk
¼ cup ground cashews
2 tablespoons tomato paste
1 head cauliflower, chopped
1 cup frozen peas
1 red bell pepper, chopped
½ cup heavy whipping cream

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.

Nutrition Facts : Calories 402 calories, Carbohydrate 24.3 g, Cholesterol 59.6 mg, Fat 29.5 g, Fiber 7.5 g, Protein 15.3 g, SaturatedFat 20.4 g, Sodium 775.9 mg, Sugar 8.8 g

CHICKEN KORMA

Chicken korma image

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 11

Ingredients

1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped

Steps:

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium

LIGHTER CHICKEN KORMA RECIPE BY TASTY

Lighter Chicken Korma Recipe by Tasty image

Here's what you need: olive oil, chicken breast, salt, pepper, onion, garlic, ginger, chili powder, garam masala, turmeric, coriander powder, water, passata sauce, single cream, low fat natural yogurt

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
4 cups chicken breast, diced
1 teaspoon salt
1 teaspoon pepper
1 onion, diced
1 teaspoon garlic, grated
1 teaspoon ginger, crushed
½ teaspoon chili powder
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon coriander powder
1 ¼ cups water
½ cup passata sauce, or tomato sauce
1 tablespoon single cream
4 tablespoons low fat natural yogurt

Steps:

Heat the oil in a large pan over a medium heat.
Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.
Take the chicken out and set aside.
Fry the onions with the garlic and ginger for about 5 minutes.
Stir in all the spices and fry for another 2 minutes.
Stir in the water and passata sauce. Bring to a boil.
Place a lid on top of the pan and simmer for 10 minutes.
Stir in the cream and the yogurt.
Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.
Serve with rice, salad, and naan bread.
Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 53 grams, Sugar 4 grams

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