Chicken Cauliflower Korma

A mild, creamy chicken cauliflower curry is loaded with both vegetables and flavor in this Indian-inspired meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 402 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.