For the cauliflower rice
- 1/2 head of cauliflower (300 g), food processed into “rice”-like pieces
- 2 Tablespoons of coconut oil (30 ml)
- Sea salt and pepper, to taste
- 4 cardamom pods (or dash of ground cardamom)
- 1 Tablespoon fresh cilantro (1 g), finely chopped
For the chicken korma
- 2 large chicken breasts (400 g), diced
- 1 teaspoon (5 g) sea salt, to rub on chicken
- 4 Tablespoons of coconut oil (60 ml)
- 1/2 medium onion (55 g), peeled and sliced
- 2 cloves of garlic, peeled and diced
- 1 Tablespoon (5 g) curry powder
- Dash of cinnamon powder
- 1 teaspoon onion powder
- 1 teaspoon (2 g) fresh ginger, grated
- 1/2 cup (120 ml) of water
- 1/2 cup of coconut cream (120 ml)
- 2 teaspoons (10 ml) honey (optional)
- 1 Tablespoon (8 g) arrowroot powder (optional)
To make the cauliflower rice:
- Add the coconut oil to a frying pan and cook the cauliflower pieces until slightly soft.
- In another pan, toast the cardamom pods until fragrant and add to the cooked cauliflower rice. Stir in to incorporate the flavor. Remove from the heat, season with salt and pepper and set aside. Mix in the chopped cilantro just before serving.
To make the chicken korma:
- In a pot, add in the coconut oil and saute the chicken until browned.
- Then add in the onions, garlic and cook until the onions turn translucent.
- Then, add the curry powder, cinnamon powder, onion powder, and freshly grated ginger. Also add in 1/2 cup of water.
- Simmer for 30 minutes until the chicken is tender. Then stir in the coconut cream and optional honey.
- If you want a thicker sauce, then mix the 1 Tablespoon of arrowroot with 2 Tablespoons of cold water. Add into the chicken korma and stir for 1-2 minutes.
- Serve the creamy chicken Korma over the warm cauliflower-cardamom-cilantro rice.
- Calories: 830
- Sugar: 12 g
- Fat: 60 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 50 g