CHICKEN KORMA
Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
- Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
- Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
- Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
- Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.
Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
CHICKEN AND CAULIFLOWER KORMA
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
Categories Dinner, Easy suppers,
Yield 6-8
Number Of Ingredients 13
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
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
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 WITH ROASTED CAULIFLOWER
Add roast cauliflower to chicken for the perfect partnership. Chunks of toasted sourdough take the place of potatoes here, soaking up all the roasting juices
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h20m
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Take the chicken out of the fridge 30 mins before you want to cook it. Heat oven to 170C/150C fan/gas 3.
- Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
- In a small bowl, mix the olive oil with the garlic, thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin, spreading it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
- Drizzle the remaining olive oil mix over the chicken and rub it in well with your hands. Season with pepper and evenly crumble over the stock cube. Tightly cover the tray with foil. Cook for 1 hr 20 mins.
- In the meantime, break the cauliflower heads into florets. Once the cooking time is up, take the tray out of the oven and remove the foil. Turn the oven up to 220C/200C fan/gas 7. While it's coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
- Put the tray on the bottom shelf of the oven. Roast for 30-40 mins, or until the chicken is golden brown all over and the cauliflower is cooked. Halfway through the cooking time, baste the chicken with the juices and toss the cauliflower.
- To make the toasted sourdough, scatter the pieces of sourdough on a small baking tray 20 mins before the end of the chicken cooking time. Drizzle with the olive oil and season. Put on the top shelf of the oven for 15-20 mins, or until golden brown.
- Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 mins before carving. Serve the chicken with the roasted cauliflower, cauliflower stalks and toasted sourdough, spooning over the pan juices.
Nutrition Facts : Calories 615 calories, Fat 29 grams fat, SaturatedFat 70 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 1.6 milligram of sodium
CAULIFLOWER KORMA CURRY
This easy cauliflower korma curry is a delicious vegetarian, gluten free meal served with fluffy, steamed rice and toasted cashew nuts for crunch.
Provided by Alida Ryder
Categories Dinner Vegetarian
Time 1h10m
Number Of Ingredients 24
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.
Nutrition Facts : Calories 329 kcal, Carbohydrate 19 g, Protein 6 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 910 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
CHEESY CHICKEN CAULIFLOWER CASSEROLE RECIPE
This easy chicken cauliflower casserole recipe makes a great potluck contribution because it covers all the major food groups.
Provided by Cheryl Najafi
Categories dinner
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Season chicken breasts lightly with salt and pepper then place in prepared casserole dish. Spritz top of chicken with cooking spray then bake 20-25 minutes or until just cooked through. Remove from oven, cover loosely with foil then let rest. Increase oven temperature to 425 degrees.
- Fill a large saucepan halfway with water then bring to a boil over high heat. Add cauliflower and a few pinches of salt. Cook cauliflower approximately 3 minutes until fork tender but still slightly crunchy. Drain and set aside.
- Return pot to stove then reduce heat to medium. Melt butter then add diced onion. Cook 3-4 minutes until onion is translucent then add garlic and cook 1 additional minute.
- Sprinkle in flour, stirring until dissolved. Cook approximately 1 minute, stirring frequently, then slowly whisk in milk. Bring mixture to a boil then add paprika, dry mustard, salt and pepper and stir to combine. Add Parmesan cheese then stir until melted and incorporated. Remove from heat then fold in chicken and cauliflower to fully coat with sauce.
- Coat casserole dish with cooking spray then add the chicken and cauliflower mixture. Sprinkle top with cheddar cheese and breadcrumbs then drizzle with melted butter. Sprinkle top with garlic salt then bake uncovered 10-15 minutes until the top is golden brown and the filling is hot and bubbly.
Nutrition Facts : Calories 338 kcal, Carbohydrate 12 g, Protein 36 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 99 mg, Sodium 682 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN KORMA
Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. -Jemima Madhavan, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN CAULIFLOWER CASSEROLE
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
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.
CURRY CHICKEN & CAULIFLOWER (LOW CARB)
This recipe is pictured with Risotto and Naan. It is super simple and you can make it as hot as you want by changing from Korma to Rogan Josh or even go for a Vindalo - Or stick to the Korma and add a little more chili powder. If you don't think the Cauliflower is for you - try substituting mushrooms or another vegetable. Its all about personal preference.
Provided by SEvans
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the chicken - I use thighs - its not necessary to use breast meat and tends to be drier.
- I use a wok for maximum space in my pan.
- heat approx 2 - 3 tbsp oil in your pan on medium high (this cooks fast).
- saute onion until slightly soft - approx 2 - 3 minutes.
- add green pepper and garlic, garam masala & cumin (they intensify flavor but are not mandatory for this recipe- the curry sauce already has some in it) and saute approx 2 minutes.
- add chicken and stirr fry for approximately 5 minutes.
- add curry sauce and cauliflower. Stirr well and lower heat - simmer for 20 minutes stirring regularly.
- add yogurt combine well to make your sauce creamy and serve.
Nutrition Facts : Calories 198.9, Fat 3.5, SaturatedFat 1.7, Cholesterol 74, Sodium 119.7, Carbohydrate 11.2, Fiber 2.3, Sugar 6.4, Protein 30.1
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- Soak approx. three-quarters of the cashews in hot water. Dice onion. Peel and crush garlic. Add salt and garam masala to chicken and rub to combine.
- Heat a frying pan over high heat. Add half the ghee and fry onion for approx. 10 min. Keep stirring the onions, then lower the heat and fry until golden brown. Transfer onions to a paper towel-lined plate.
- Add remaining ghee to the same pan. Then add all the whole spices and let bloom, approx. 2 min. Remove whole spices from the heat and set aside. Add chicken and coriander powder to the pan and fry over medium heat for approx. 5 min. Flip and let cook for a few min. longer.
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- Drizzle oil over the chicken and sprinkle with garam masala, curry powder, garlic, salt and pepper.
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- Place a large nonstick frying pan over a medium heat, add the korma paste, garlic, ginger and coriander stalks (reserve the leaves), along with 50ml of the vegetable stock. Cook, stirring, for 3-4 minutes.
- Add the cauliflower and stir to coat, then add the remaining stock and bring to the boil, cover with a lid and simmer for 5 minutes. Then remove the lid, stir in the beans and simmer, uncovered, for a further 8-10 minutes until the vegetables are tender. Take off the heat, season to taste and stir in the yogurt.
- Meanwhile, microwave the rice according to the pack instructions. Toast the almonds in a large, dry frying pan until golden. Keep a few almonds to garnish, then add the rice and half the coriander leaves to the pan and toss together. Divide between 4 bowls, spoon over the cauli korma and finish with the remaining torn coriander leaves and almonds.
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- After food processing the cauliflower florets, place them in a pan with the coconut oil and cook over a moderate heat until slightly softened.
- Toast the cardamom pods in a separate dry, hot pan until fragrant and add to the cooked cauliflower rice. Stir well to incorporate the flavor. Remove from the heat, season with salt and pepper and set aside to keep warm.
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