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Crafty cauliflower and chicken korma

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Ingredients

1 onions onion
(roughly chopped)
12 g g ginger ginger
10 g g garlic garlic
2 tbsp tbsp sunflower oil sunflower oil
200 g g cauliflowers cauliflower
(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 chicken pieces
(or similar)

Crafty cauliflower and chicken korma

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35 min
(17)

Method

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!

  1. 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.
  2. Meanwhile, add the cauliflower and milk to the blender and mix to a smooth sauce.
  3. 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.
  4. Finally, add the yoghurt and heat for a few minutes until hot and creamy. Serve your delicious korma with fluffy white rice.

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