CHICKEN KORMA WITH CAULIFLOWER RICE
Korma is a dish that originate from South and Central Asia. It has a flavor profile similar to curry and is most often prepared by yogurt, but it’s also very simple to substitute the yogurt for coconut milk, and that’s precisely what we did here. Feel free to change it more or less even more by going with beef or lamb instead of chicken if you’d like.
The word korma itself come from the word braising”, but we cheated a little small piece and saved on cooking time by cooking the chicken first. And while korma is often enjoyed by rice, we also decided to serve this chick korma on a bed of cauliflower rice, but you could just as fine eat it on its own too.
The aromatic curry-like sauce is prepared by a great blend of garlic, curry face powder, cinnamon, cumin, carroty, with coriander.
- If using the cashews as a beautify, heat a dry skillet over a middle heat and lightly toast until golden brown, about 3 minutes. Set away.
- Add the cauliflower florets to a food processor. Pulse awaiting the cauliflower is the volume of a grain of rice. Don’t overcrowd or over-process the cauliflower may go round to mush. If needed work in batches so you can keep an yet consistency.
- Once the “rice” is complete heat 2 tablespoons of cookery fat in a large sauté pan over a middle heat.
- Add the cauliflower with season to taste by salt and pepper, stir to mix up everything well.
- Continue cookery for another 5-7 minutes, until the cauliflower is now tender.
- move to a bowl, cover to be warm, with set aside.
- Place the potatoes in a pot and cover by cold water. Bring to a cook.
- Once hot, cook for 5 minutes then strain and rinse under cold water. Set sideways.
- Heat a large skillet by 2 tablespoons of cooking fat over a medium heat.