Chicken Korma With Cauliflower Rice Recipe

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5 from 1 vote

Chicken Korma With Cauliflower Rice Recipe

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

Course Main Course

Cuisine Asian

Keyword cauliflower rice, chicken korma

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 658kcal

Cost 10

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

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