|12 g g||ginger ginger|
|10 g g||garlic garlic|
|2 tbsp tbsp||sunflower oil sunflower oil|
|200 g g|| cauliflowers
(boiled until just cooked)
|100 ml ml||whole milk whole milk|
|0.5 tsp tsp||cumin cumin|
|0.5 tsp tsp||coriander coriander|
|0.25 tsp tsp||ground tumeric ground tumeric|
|100 ml ml||water water|
|100 ml ml||Greek yoghurt Greek yoghurt|
|1 tsp tsp||beef stock beef stock|
|160 g g|| chicken pieces
Crafty cauliflower and chicken korma
This creamy Indian curry is fun to make and a real family favourite. Especially with a few crafty cauliflowers thrown in for added goodness. They’ll never know!
- Add the onion, ginger, garlic and sunflower oil to a blender and blend well. Heat a saucepan on a medium heat and add the mixture. Stir frequently, being careful not to burn it.
- Meanwhile, add the cauliflower and milk to the blender and mix to a smooth sauce.
- Add the spices to the pan and cook for a few minutes, then add the cauliflower sauce, stock powder, water and ‘chicken’ pieces. Cook on a low heat for another 10-15 minutes.
- Finally, add the yoghurt and heat for a few minutes until hot and creamy. Serve your delicious korma with fluffy white rice.