Chicken Korma With Cauliflower Rice Recipes

CHICKEN CAULIFLOWER KORMA

Steps:

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

CHICKEN KORMA WITH CAULIFLOWER RICE RECIPE

Steps:

• If using the cashews as a garnish, heat a dry skillet over a 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. Once the "rice" is made, heat 2 tablespoons of cooking fat in a large sauté pan over a medium heat. Add the cauliflower and season to taste with salt and pepper, stir to mix everything well. 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 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 a medium heat. Add the chicken, season to taste with salt and pepper, cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through. While the chicken is cooking, place all of the ingredients for the korma sauce except for the water into the food processor. 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. Cook for 2 minutes, then add the lemon juice, stir and continue cooking for another 3 minutes. 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. 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.