Delicious low-carb dishes you can whip up in a flash
INGREDIENTS
FOR THE CHICKEN KORMA:
- 15ml olive or coconut oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 500g chicken breasts or skinless and boneless thigh fillets, cubed
- 30ml fresh ginger, finely grated
- 15ml–30ml korma curry paste
- 1 cinnamon stick
- 5 cardamon pods, lightly bruised
- 250ml chicken stock
- 400ml low-fat coconut milk
- 15ml cornflour, slaked in 30ml cold water
- salt and black pepper, to taste
FOR THE CAULI-CORIANDER RICE:
- 600g cauliflower florets, trimmed
- 10ml butter or coconut oil
- 3ml ground cumin
- 45ml chopped coriander leaves
- salt and black pepper, to taste
TO SERVE:
- 60g flaked almonds, roasted in a dry pan
- fresh coriander (optional)
METHOD
- To make the chicken korma: heat the oil in a pan and gently fry the onion and garlic over a low heat for 4–5 minutes. Increase the heat and add the chicken.
- Fry for a further 4–5 minutes. Stir in the ginger, korma curry paste, cinnamon stick and cardamom pods, frying for 1 minute.
- Stir in the chicken stock, coconut milk and cornflour mixture. Bring to the boil, stirring, then simmer and cook for 10–12 minutes or until the chicken is tender.
- To make the cauliflower rice: place the cauliflower florets in a food processor and process until finely ground. Transfer to a microwavable bowl, cover and microwave on high for 2 minutes. Stir in the rest of the ingredients and season to taste.
- Season the chicken and scatter the toasted almonds over the top before serving with the cauli-coriander rice. Garnish with fresh coriander, if desired.
(Serves 4)
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