Recipe: Cauli Chicken Korma

Recipe: Cauli Chicken Korma


Curry Sauce:

1 whole cauliflower roughly broken up

1 small head of broccoli broken up

2 medium carrots chopped up

500ml Chicken Bone Broth or stock

1 tbsp turmeric

1 tsp cayenne

1 tsp rosemary

1 clove of garlic grated

Salt and Pepper

1 cup Unsweetened Almond and Coconut Milk use more if it’s too thick you want a Dahl or thick korma consistency

Curry Ingredients:

1 chicken breast cubed

6 small potatoes quartered

1 red chilli sliced

1/2 cup of dried coconut toasted

1 tbsp fish sauce



Put all of the sauce ingredients, except the milk, in a pan and bring to the boil  simmer for around 20mins until cauliflower and broccoli break up easily.  Allow to cool and then whiz up with a stick blender or blender adding the milk as you do.

I used a slow cooker to bring together the curry – you can use a pan just as easily.

Slow cooker method – put all the ingredients and the sauce into a slow cooker for three hours or until your chicken is cooked and your potatoes are softened.

Serve with rice or naan or both!!! Enjoy you’ve nearly had your 5 veggies a day with this one!





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