Chicken Cauliflower Korma
Description
A mild, creamy chicken cauliflower curry is loaded with both vegetables and flavor in this Indian-inspired meal.
Ingredients
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2 tablespoons ghee (clarified butter)
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1 onion, diced
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4 cloves garlic, minced
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1 1/2 tablespoons curry powder
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2 1/2 teaspoons ground cumin
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2 teaspoons minced fresh ginger root
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1 1/2 teaspoons salt
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1 1/4 teaspoons ground turmeric
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3/4 teaspoon ground cardamom
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1/4 teaspoon ground cinnamon
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1/4 teaspoon cayenne pepper
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1/8 teaspoon ground nutmeg
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2 skinless, boneless chicken breast halves - cubed
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3 carrots, cubed
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1 (14 ounce) can coconut milk
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1/4 cup ground cashews
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2 tablespoons tomato paste
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1 head cauliflower, chopped
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1 cup frozen peas
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1 red bell pepper, chopped
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1/2 cup heavy whipping cream
Directions
1
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.
2
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.
3
Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.