Chicken Cauliflower Korma with Mango Rice and Coriander

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 1 small chili pepper
• 1 piece ginger (10 g)
• 400 g Cauliflower
• 70 g ground almonds
• 500 g chicken breast fillet
• 2 tbsp Rapeseed oil
• 0.5 tsp clove powder
• 0.5 tsp ground cardamom
• 1 pinch piment
• 0.5 tsp ground cumin
• 1 tsp turmeric powder
• 1 tbsp Tomato Paste
• 250 ml coconut milk
• Salt
• Pepper
• 250 g basmati rice (Himalayan)
• 1 Mango
• 0.5 bunch coriander (10 g)
• 100 g Yogurt (3.5% fat)

Instructions

1. 1.

   Peel the onion and garlic, wash the chili, remove seeds, and finely chop all together. Peel the ginger and dice it very finely. Clean the cauliflower, rinse, and cut into florets. Lightly toast the almonds in a dry pan without oil and set aside.

2. 2.

   Rinse the chicken breast fillet, pat dry, and cut into pieces. Heat the oil in a pan. First sauté the onion over medium heat for 3 minutes. Then add garlic, ginger, chicken, and cauliflower, cooking for 2–3 minutes. Add the spices and cook for another 3 minutes until fragrant.

3. 3.

   Add tomato paste, chili, and almonds. Pour in 200 ml water and stir well, then add coconut milk. Bring everything to a boil and simmer over medium heat for 15–20 minutes until the korma reaches a creamy consistency. Season with salt and pepper.

4. 4.

   Meanwhile, bring 1 l of salted water to a boil in a pot. Add the basmati rice and stir once. Cover and cook on very low heat for 10–12 minutes. Drain the rice over a sieve and let it rest. Return the rice to the pot and let it sit for about 3 more minutes. Peel the mango, remove the flesh from the pit, and slice into strips. Fluff the basmati rice with a fork and mix in the mango strips.

5. 5.

   Wash and dry the coriander leaves. Distribute the rice into bowls and top with the korma, garnished with coriander and yogurt.

6. 6.