Chicken Korma With Cauliflower Rice Recipe

Korma is a dish that originates from South and Central Asia. It has a flavor profile similar to curry and is most often prepared with yogurt, but it's also very easy to substitute the yogurt for coconut milk, and that's exactly what we did here.

Feel free to change it around even more by going with beef or lamb instead of chicken if you'd like.

The word korma itself comes from the word "braising," but we cheated a little bit and saved on cooking time by cooking the chicken first.

And while korma is often enjoyed with rice, we also decided to serve this chicken korma on a bed of cauliflower rice, but you could just as well eat it on its own too.

The aromatic curry-like sauce is prepared with a great blend of garlic, curry powder, cinnamon, cumin, ginger, and coriander.

Enjoy this healthy taste of India in the comfort of your home!

Chicken Korma With Cauliflower Rice Recipe

SERVES: 4 PREP: 20 min COOK: 35 min

Ingredients

• 1 lb. skinless, boneless chicken breasts cut into bite-sized pieces
• 1 head cauliflower, cut into florets
• 2 carrots, thinly sliced
• 2 red potatoes, peeled and cut into a ½-inch dice
• 1 red bell pepper, diced
• ½ onion, finely chopped
• ½ cup frozen peas, thawed
• Juice of 1 lemon
• ½ cup raw cashews, as garnish (optional)
• 4 tablespoon cooking fat
• Sea salt and freshly ground black pepper

Ingredients for the korma sauce

• 1 cup full-fat coconut milk
• ¼ cup raw cashews
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, sliced
• 2 teaspoon curry powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon red chili flakes
• ½ cup water

Preparation

1. If using the cashews as a garnish, heat a dry skillet over medium heat and lightly toast until golden brown, about 2 minutes. Set aside.
2. 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.
3. Once the “rice” is made, heat 2 tablespoons of cooking fat in a large sauté pan over medium heat.
4. Add the cauliflower and season to taste with salt and pepper, and stir to mix everything well.
5. Continue cooking for another 5-7 minutes until the cauliflower is just tender.
6. Transfer to a bowl, cover to keep warm and set aside.
7. Place the potatoes in a pot and cover them with cold water. Bring to a boil. Once boiling, cook for 6 minutes, then strain and rinse under cold water. Set aside.
8. Heat a large skillet with 2 tablespoons of cooking fat over medium heat.
9. Add the chicken, season to taste with salt and pepper, and cook for 6-8 minutes, occasionally stirring, until the chicken is cooked through.
10. While the chicken is cooking, place all of the ingredients for the korma sauce except for the water into the food processor.
11. Blend until smooth. Taste and adjust the seasoning if needed.
12. 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.
13. Cook for 2 minutes, then add the lemon juice, stir and continue cooking for another 3 minutes.
14. 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.
15. Allow the chicken and vegetables to simmer with the sauce for 5 minutes or longer if a thicker consistency is desired.
16. Serve the chicken korma over cauliflower rice and sprinkle with toasted cashews, if using.

📖 Recipe

Chicken Korma With Cauliflower Rice Recipe

A curry-like chicken dish with cashews, carrots, fresh peas and a coconut milk-based aromatic sauce.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Asian

Servings 4 people

Calories 658 kcal

Ingredients

  

1x2x3x

• 1 lb. skinless boneless chicken breasts cut into bite-sized pieces
• 1 head cauliflower cut into florets
• 2 carrots thinly sliced
• 2 red potatoes peeled and cut into a ½-inch dice
• 1 red bell pepper diced
• ½ onion finely chopped
• ½ cup frozen peas thawed
• Juice of 1 lemon
• ½ cup raw cashews as garnish (optional)
• 4 tablespoon cooking fat
• Sea salt and freshly ground black pepper

Ingredients for the korma sauce

• 1 cup full-fat coconut milk
• ¼ cup raw cashews
• 1 tablespoon fresh ginger minced
• 2 garlic cloves sliced
• 2 teaspoon curry powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon red chili flakes
• ½ cup water

Instructions

 

• If using the cashews as a garnish, heat a dry skillet over 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.
  1 head cauliflower
• Once the “rice” is made, heat 2 tablespoons of cooking fat in a large sauté pan over medium heat.
• Add the cauliflower and season to taste with salt and pepper, and stir to mix everything well.
  Sea salt and freshly ground black pepper
• 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 them 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 medium heat.
  4 tablespoon cooking fat
• Add the chicken, season to taste with salt and pepper, and cook for 6-8 minutes, occasionally stirring, until the chicken is cooked through.
  1 lb. skinless, Sea salt and freshly ground black pepper
• While the chicken is cooking, place all of the ingredients for the korma sauce except for the water into the food processor.
  1 cup full-fat coconut milk, ¼ cup raw cashews, 1 tablespoon fresh ginger, 2 garlic cloves, 2 teaspoon curry powder, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon, ½ teaspoon ground cumin, ½ teaspoon red chili flakes
• 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.
  2 carrots, 2 red potatoes, 1 red bell pepper, ½ onion, ½ cup frozen peas, Sea salt and freshly ground black pepper
• Cook for 2 minutes, then add the lemon juice, stir and continue cooking for another 3 minutes.
  Juice of 1 lemon
• 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.
  ½ cup water
• 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.
  ½ cup raw cashews

Nutrition

Calories: 658kcalCarbohydrates: 43gProtein: 34gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 103mgSodium: 194mgPotassium: 1674mgFiber: 8gSugar: 10gVitamin A: 2000IUVitamin C: 128mgCalcium: 102mgIron: 7mg

Keyword cauliflower rice, chicken korma

Tried this recipe?Let us know how it was!