Cooked - Chicken Cauliflower Korma - New Recipe

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Chicken Cauliflower Korma

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6.0

2 tablespoons ghee (clarified butter)

1 onion, diced

4 cloves garlic, minced

1.5 tablespoons curry powder

2.5 teaspoons ground cumin

2 teaspoons minced fresh ginger root

1.5 teaspoons salt

1.25 teaspoons ground turmeric

0.75 teaspoon ground cardamom

0.25 teaspoon ground cinnamon

0.25 teaspoon cayenne pepper

0.125 teaspoon ground nutmeg

2 skinless, boneless chicken breast halves - cubed

3 carrots, cubed

1 (14 ounce) can coconut milk

0.25 cup ground cashews

2 tablespoons tomato paste

1 head cauliflower, chopped

1 cup frozen peas

1 red bell pepper, chopped

0.5 cup heavy whipping cream

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.

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