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Chicken and Cauliflower Korma

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Canadian Indian
Chicken and Cauliflower Korma
Ingredients
  • 2 tablespoons ghee (clarified butter)
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons curry powder
  • 2 1/2 teaspoons ground cumin
  • 2 teaspoons minced fresh ginger root
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons ground turmeric
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 2 skinless, boneless chicken breast halves - cubed
  • 3 carrots, cubed
  • 1 (14 ounce) can coconut milk
  • 1/4 cup ground cashews
  • 2 tablespoons tomato paste
  • 1 head cauliflower, chopped
  • 1 cup frozen peas
  • 1 red bell pepper, chopped
  • 1/2 cup heavy whipping cream
Instructions
1
Heat ghee in a large cooking vessel over medium heat; sauté the onion until it becomes soft and translucent, approximately 5 minutes. Combine garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg with the onion; cook and stir until the mixture is fragrant, roughly 1 minute.
2
Add the chicken to the onion mixture and cook for 2 minutes. Introduce carrots, coconut milk, cashews, and tomato paste into the chicken mixture; allow it to simmer for 5 minutes. Add cauliflower to the chicken mixture and continue to simmer, covered, until all the vegetables are tender and the chicken is cooked through, approximately 5 minutes.
3
Combine peas, red bell pepper, and cream with the chicken mixture; decrease the heat to low and cover the pot. Simmer until the ingredients are heated through, about 10 minutes.