with spinach / cauliflower rice
- Curry powder, mild - 2 tsp
- Garam masala - 1 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Chili powder - 1/4 tsp
- Cumin - 1/4 tsp
- Cauliflower florets - 1 lb
- Butter - 2 Tbsp + 1 Tbsp + 1 Tbsp
- Sweet potatoes - 3/4 lb, peeled and cubed
- Garlic - 2 cloves, chopped
- Shallots - 2 cloves, diced
- Ginger - 1/2 tsp, grated
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Cilantro - 3 Tbsp, leaves torn
- Indian spice mix (ingredients listed separately) - 1 1/2 Tbsp
- Stock, any type - 1 1/2 cup
- Coconut milk, light - 1 cup
- Spinach, baby - 5 oz
- Lime juice - 1 tsp
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in first part of butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add first portion of butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Make Indian spice mix - Combine curry powder, garam masala, turmeric, salt, chili powder, and cumin. (Can be done up to 5 days ahead)
- Potatoes / Garlic / Shallots / Ginger - Prep as directed. Store potatoes in one container and combine remaining ingredients in a second container. (Can be done up to 5 days ahead)
- Chicken - Chop into bite-sized pieces, tenderize and season with some salt and pepper. (Can be done 1 day ahead)
- Cilantro - Tear leaves. (Can be done 1 day ahead)
- Heat a Dutch oven over medium heat. Add second part of butter and then chicken to melted butter. Saute until chicken is nearly cooked through (it will finish cooking in the stock), 3 to 4 minutes. Set chicken aside and return Dutch oven to heat.
- Add third part of butter and then garlic, shallots, and ginger to melted butter. Saute for 1 minute and then add spice mix. Saute until spices are toasted and fragrant, 1 to 2 minutes more.
- Add potatoes, stock, and coconut milk and give it a stir. Place the lid on the Dutch oven and simmer until potatoes are tender, 10 to 12 minutes.
- When potatoes are tender, add chicken back to pan and then stir in spinach. Continue cooking, covered, until spinach is wilted. Remove pan from heat and stir in lime juice. Taste and season with some additional salt and lime juice, if needed.
- If cauliflower rice was made ahead, reheat in microwave.
- Serve korma over cauliflower rice with cilantro on top. Enjoy!
Surprisingly mild - too mild per the family. If we try it again would up the spices and lessen the stock to 3/4 or 1 cup only.0 Helpful
Chicken Korma is a family favorite!0 Helpful
We subbed cauliflower for potatoes, and added a roux (2 Tbsp butter, 2 Tbsp flour) to thicken the curry (you could probably also use 1 Tbsp cornstarch) - and it was DELICIOUS.0 Helpful
Very good. I added some cornstarch to make the sauce a bit thicker.0 Helpful
So so good! The warm flavors made this a great fall/winter meal.0 Helpful
We subbed the pander for tofu and made it twice. So yummy!!!0 Helpful