Creamy Chicken and Cauliflower Korma

Ingredients List

• 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 (Optional)

Cooking Instructions

1. In a large pot, heat ghee over medium heat and sauté the onions until soft, around 5 minutes. Add garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg; cook, stirring frequently, for about 1 minute until fragrant.

2. Add the chicken to the onion mixture and cook for 2 minutes. Stir in carrots, coconut milk, cashews, and tomato paste; simmer for 5 minutes. Add cauliflower to the mix, cover, and simmer until the chicken is fully cooked and the vegetables are tender, about 5 minutes.

3. Finally, stir in peas, red bell pepper, and cream; lower the heat and let it simmer, covered, until the dish is warmed through, about 10 minutes.

Cooking Tip

Nutritional Information (per serving)