CREAMY CHICKEN KORMA WITH CAULIFLOWER CORIANDER RICE | SA Garden and Home
Last updated on 23 May 2019

Delicious low-carb dishes you can whip up in a flash

INGREDIENTS

FOR THE CHICKEN KORMA:

  • 15ml olive or coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 500g chicken breasts or skinless and boneless thigh fillets, cubed
  • 30ml fresh ginger, finely grated
  • 15ml–30ml korma curry paste
  • 1 cinnamon stick
  • 5 cardamon pods, lightly bruised
  • 250ml chicken stock
  • 400ml low-fat coconut milk
  • 15ml cornflour, slaked in 30ml cold water
  • salt and black pepper, to taste

FOR THE CAULI-CORIANDER RICE:

  • 600g cauliflower florets, trimmed
  • 10ml butter or coconut oil
  • 3ml ground cumin
  • 45ml chopped coriander leaves
  • salt and black pepper, to taste

TO SERVE:

  • 60g flaked almonds, roasted in a dry pan
  • fresh coriander (optional)

METHOD

  1. To make the chicken korma: heat the oil in a pan and gently fry the onion and garlic over a low heat for 4–5 minutes. Increase the heat and add the chicken.
  2. Fry for a further 4–5 minutes. Stir in the ginger, korma curry paste, cinnamon stick and cardamom pods, frying for 1 minute.
  3. Stir in the chicken stock, coconut milk and cornflour mixture. Bring to the boil, stirring, then simmer and cook for 10–12 minutes or until the chicken is tender.
  4. To make the cauliflower rice: place the cauliflower florets in a food processor and process until finely ground. Transfer to a microwavable bowl, cover and microwave on high for 2 minutes. Stir in the rest of the ingredients and season to taste.
  5. Season the chicken and scatter the toasted almonds over the top before serving with the cauli-coriander rice. Garnish with fresh coriander, if desired.

(Serves 4)

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