Member recipe
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Light chicken and cauliflower korma

By ajctracey (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Low-fat, low-cal (about 300 kcal?) and delicious.
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Ingredients

  • 2 chicken skinless thighs or breasts
  • 1 onion
  • Small knob fresh ginger
  • 1 clove garlic
  • Curry powder
  • Chicken spices
  • Garam marsala
  • Whole cardamom seeds
  • Some chicken stock or about 1/4 stock cube + some water
  • Frozen cauliflower
  • Plain yoghurt
  • Coriander leaves - fresh or frozen
  • 1 tsp olive oil
  • Small handful ground almonds

Method

  • STEP 1
    Slice the onion; peel and chop the ginger; peel and chop the garlic. Fry gently in the olive oil (with lid) until soft and slightly coloured.
  • STEP 2
    In the meantime, slash the chicken and rub curry powder. Fry in the same pan as the onion mixture until browned.
  • STEP 3
    Add the stock (or stock cube + water), chicken spices, garam marsala and cardamom. Cook gently (with lid) until chicken is just cooked. Top with frozen cauliflower and continue cooking until cooked.
  • STEP 4
    To serve, stir through the plain yoghurt and heat gently. Stir in a small handful of ground almonds to thicken. Taste and add extra chilli if required. Sprinkle coriander on top before serving.
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