Cauliflower and chicken strip korma

Prep time
20min
Cook time
40min
Serves
6

A delicious and creamy korma featuring tender chicken strips and roasted cauliflower.

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) chili powder
  • 100g cashews
  • 1 can coconut milk
  • To serve, Greek-style yoghurt and chopped coriander and basmati rice

Method:

  1. Preheat the oven to 180°C. On a large roasting tray, add your cauliflower, drizzle with olive oil and bake for 30 minutes. Halfway through cooking, add your chicken strips from frozen and cook for 15 minutes with the cauliflower, turning the chicken halfway through.
  2. While the cauliflower is cooking. In a medium-sized pot, add your oil and cook onions on medium heat. Cook for 10 - 12 minutes until soft and browned. Add garlic and ginger and cook for a further minute. Then add spices, nuts, salt and cook for a further 3 minutes.
  3. 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.
  4. 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.