Chicken and Cauliflower Korma
During time of the early Mughal Empire in India, nomads were known to store marinated meats and starches in their saddlebags for later use. By mealtime, the meat would cook quickly and easily over fire, supplying the riders with hefty calorie intake. This practice is where most of modern-day Indian cuisine finds its roots. Korma, in particular, gained massive popularity after being served to the Mughal emperor Shah Jahan in the Taj Mahal.
Prep: 10 min | Cooking: 15 min | Total: 25 min
Note: Wok recommended. Highly.
White rice, cooked (2 1/2 cups)
Olive oil (1 tbsp)
Fresh garlic, minced (3 cloves)
Chicken meat, sliced into cubes (3 breasts or 8 tenderloins)
Salt & Pepper
Cauliflower (about 4 cups)
Coconut milk (1/4 cup)
Diced tomatoes, drained (one 14.5-oz. can)
Plain yogurt (1/4 cup)
Cumin (1 tsp)
Powdered coriander (1 tsp)
Powdered ginger (1 1/2 tsp)
Turmeric (1 tsp)
Curry (2 tsp)
Red pepper flakes (1/2 tsp)
Salt (1/2 tsp)
Prepare rice in a saucepan and heat oil in a wok on medium-high heat. Add garlic and fry until fragrant (about 1 minute). Add chicken, season with salt and pepper, and cook until pink is visibly gone. Add cauliflower, stir, and cover with lid.
In a small bowl, mix together coconut milk and yogurt. Stir the cream mixture and tomatoes into wok.
To the wok, sprinkle in cumin, coriander, ginger, turmeric, curry, red pepper flakes, and salt. The dish is ready when cauliflower is tender; at that point, the spices have had enough time to simmer in. Serve over rice.