Chicken Cauliflower Korma Food

CHICKEN AND CAULIFLOWER KORMA

Chicken and cauliflower Korma image

The recipe for tonight's Chicken and Cauliflower Korma is the work of mere minutes. It's the kind of food you want to make when you need everything to happen in one pot. No fancy cooking, just good food, made simple. And because we all need short-cut support every now and then, we're leaning on a handful of kitchen staples like

Provided by Dianne Bibby

Yield 6-8

Number Of Ingredients 13

Ingredients

coconut or vegetable oil, for cooking
1 large red onion, diced
1-2 cloves garlic, minced
1 thumb-sized piece of ginger, finely grated
30ml (2 tablespoons) Korma paste
45ml (3 tablespoons) tomato paste
1 kg chicken fillets (about 8 large fillets), cut into 3cm portions
400g tin chopped tomatoes
400g tin coconut milk
80ml (1/3 cup) chicken stock
1 head cauliflower, cut into florets
salt and freshly ground black pepper
fresh coriander and yoghurt, to serve

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.

CHICKEN CAULIFLOWER KORMA

Chicken Cauliflower Korma image

This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.

Provided by Kitchen Kitty

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 21

Ingredients

2 tablespoons ghee (clarified butter)
1 onion, diced
4 cloves garlic, minced
1 ½ tablespoons curry powder
2 ½ teaspoons ground cumin
2 teaspoons minced fresh ginger root
1 ½ teaspoons salt
1 ¼ teaspoons ground turmeric
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
2 skinless, boneless chicken breast halves - cubed
3 carrots, cubed
1 (14 ounce) can coconut milk
¼ cup ground cashews
2 tablespoons tomato paste
1 head cauliflower, chopped
1 cup frozen peas
1 red bell pepper, chopped
½ cup heavy whipping cream

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.

Nutrition Facts : Calories 402 calories, Carbohydrate 24.3 g, Cholesterol 59.6 mg, Fat 29.5 g, Fiber 7.5 g, Protein 15.3 g, SaturatedFat 20.4 g, Sodium 775.9 mg, Sugar 8.8 g

CHICKEN CAULIFLOWER CASSEROLE

Chicken Cauliflower Casserole image

Found in "The Complete Step-by-Step Diabetic Cookbook". I haven't tried this one yet - but it looks pretty good. When I make it I'll likely leave out the pimento and add diced garlic.

Provided by MechanicalJen

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces cauliflower (1 package frozen florets)
1/2 cup onion, coarsely chopped
1/2 cup water
1 cup milk
1 tablespoon cornstarch
1 teaspoon chicken bouillon granule
1/2 teaspoon salt
1/4 cup American cheese, shredded
1 cup chicken, cooked and chopped
4 ounces pimentos (1 jar drained and diced)
cooking spray

Steps:

Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
Add cheese; stir until cheese melts. Remove from heat.
Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.

LIGHT CHICKEN AND CAULIFLOWER KORMA

Light chicken and cauliflower korma image

Low-fat, low-cal (about 300 kcal?) and delicious.

Provided by ajctracey

Time 35m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Slice the onion; peel and chop the ginger; peel and chop the garlic. Fry gently in the olive oil (with lid) until soft and slightly coloured.
In the meantime, slash the chicken and rub curry powder. Fry in the same pan as the onion mixture until browned.
Add the stock (or stock cube + water), chicken spices, garam marsala and cardamom. Cook gently (with lid) until chicken is just cooked. Top with frozen cauliflower and continue cooking until cooked.
To serve, stir through the plain yoghurt and heat gently. Stir in a small handful of ground almonds to thicken. Taste and add extra chilli if required. Sprinkle coriander on top before serving.

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