Lifestyle
Cauliflower and chicken strip korma served with basmati rice
This chicken korma is full of flavour, has a lovely creamy texture, and makes enough to feed the whole family.
A delicious and creamy korma featuring tender chicken strips and roasted cauliflower. Recipe compliments of Astral Chicken.
Preparation time: 20 min | Cooking time: 40 min | Serves: 6
Ingredients
- 1 large cauliflower, cut into florets
- 2 Tbsp (30ml) olive oil
- 400g Southern Fried Chicken Strips
- 2 Tbsp (30ml) cooking oil
- 1 brown onion, diced
- 4 cloves of garlic
- 4cm ginger, peeled
- 1 tsp (5ml) ground cardamom
- 1 tsp (5ml) black pepper
- 1 Tbsp (15ml) garam masala
- ½ tsp (2,5ml) chilli powder
- 100g cashews
- 1 can coconut milk
- To serve, Greek-style yoghurt and chopped coriander and basmati rice
Method
- Preheat the oven to 180°C. On a large roasting tray, add the cauliflower and drizzle with olive oil. Bake for 30 minutes.
- Halfway through cooking, add the frozen chicken strips and cook for 15 minutes with the cauliflower, turning the chicken strips halfway through.
- While the cauliflower is cooking. In a medium-sized pot, add the oil and cook the onions over medium heat. Cook for 10 – 12 minutes until soft and browned.
- Add garlic and ginger and cook for a further minute. Then add the spices, nuts, and salt, and cook for an additional 3 minutes.
- Transfer the sauce to a blender and blend until the nuts are pureed and the sauce is smooth.
- Return to the pot and add coconut milk, simmer for 10 minutes. Add yoghurt if you would like a thinner consistency.
- Once the cauliflower and chicken are cooked, gently tip them into the korma sauce.
- Serve immediately with basmati rice, garnished with Greek-style yoghurt and chopped coriander.
