Chicken And Cauliflower Korma Food

CAULIFLOWER KORMA CURRY

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• Combine all the ingredients for the roasted cauliflower and mix well.
• Spread the spiced cauliflower onto a lined baking sheet then place in the oven and roast for 30 minutes or until the cauliflower is caramelized and fork tender.
• In the meantime, soak the cashews in boiling water for 10 minutes.
• Sauté the onion, garlic and ginger in the butter until soft and fragrant. Add the spices and cook for another minute.
• Drain the cashews then transfer to a blender with the onion mixture, stock and cream.
• Blend until smooth then pour into a saucepan and season with salt, pepper and sugar.
• Add the roasted cauliflower and allow to simmer gently for 10 minutes.
• Adjust the seasoning and serve with rice, naan and toasted cashews.

CHICKEN AND CAULIFLOWER KORMA

Steps:

• Heat 15ml oil in a wide-based casserole. Add the onion and sauté over a medium heat until soft and caramelised, about 8 minutes. Stir in the garlic and ginger and cook for a minute or two. Add the Korma paste, tomato paste and chicken pieces. You may need to add a little more oil to coat the chicken. Season with salt and black pepper and pan-fry briefly, just long enough for the chicken to absorb the spice paste flavours. Add the tomatoes, coconut milk and stock. Stir through, cover partially with a lid and simmer for about 35 minutes. Add the cauliflower florets and simmer with the lid off for another 10 -12 minutes. The cauliflower should be fork tender, but not soft and the sauce, thickened. Serve with brown basmati rice, thick yoghurt and fresh coriander, if you like.

CREAMY VEGGIE KORMA

Steps:

• Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
• Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
• Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.