Chicken Cauliflower Korma Recipe

Chicken Cauliflower Korma Recipe

  • 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 (optional)
  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.
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