[et_pb_section fb_built=”1″ background_color=”#2ea3f2″ inner_shadow=”on” fullwidth=”on” _builder_version=”3.0.66″][et_pb_fullwidth_header title=”Chicken Korma With Cauliflower Rice Recipe” subhead=”A yummy winter warmer!” background_layout=”dark” _builder_version=”3.0.66″]
SERVES: 4 PREP: 20 min. COOK: 35 min
Protein: 47g / 24%
Carbs: 44g / 23%
Fat: 45g / 53%
- Half a kilo skinless chicken breasts, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 2 carrots, thinly sliced
- 2 rooster potatoes, cut into pieces.
- 1 red pepper, diced
- 1⁄2 onion, finely chopped
- 1⁄2 cup of frozen peas, thawed
- Juice of 1 lemon
- 1/4 cup raw cashews, as garnish (optional)
- 4 tbsp cooking fat or coconut oil
- Sea salt and freshly ground black pepper
Ingredients for the korma sauce
- 1 cup full-fat coconut milk
- 1⁄4 cup raw cashews
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, sliced
- 2 tsp curry powder
- 1 tsp ground coriander
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground cumin
- 1⁄2 tsp red chilli flakes
- 1⁄2 cup water
- If using the cashews as a garnish, heat a dry frying pan 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 addup to a 1⁄2 cup of water to thin it out.
- Allow the chicken and vegetables to simmer
withthe 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.
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