Light chicken and cauliflower korma
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 chicken skinless thighs or breasts
- 1 onion
- Small knob fresh ginger
- 1 clove garlic
- Curry powder
- Chicken spices
- Garam marsala
- Whole cardamom seeds
- Some chicken stock or about 1/4 stock cube + some water
- Frozen cauliflower
- Plain yoghurt
- Coriander leaves - fresh or frozen
- 1 tsp olive oil
- Small handful ground almonds
Method
step 1
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.step 2
In the meantime, slash the chicken and rub curry powder. Fry in the same pan as the onion mixture until browned.step 3
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.step 4
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.
