Feel free to swap spices and add extras as you see fit but this is my basic recipe.
1 Medium Cauliflower
1 Small/Medium Red Onion
2 Teaspoons Mild/Medium Curry Powder
1 Teaspoon Cumin Powder
1 Teaspoon Turmeric
1 Teaspoon Mango Powder
1/2 Teaspoon Cinnamon
1 Ltr Chicken Stock (or Vegetable)
300 ml Rice Milk
60g Cashew Nuts
3 Tablespoons Vegetable Oil
Salt & Pepper (optional)
2 Chicken Breasts
You will need a big pan and a hand blender.
Remove all the leaves and break up the cauliflower into floret's.
Add the oil and cauliflower pieces to the pan and saute until browned (more colour gives more taste).
Thinly slice the onion and add to the pan. Fry until softened.
Once the cauliflower has browned and the onions have softened add the curry powder, cumin, turmeric, mango powder and cinnamon. Fry off for a minute or two.
Add the chicken stock (I use two knorr stock pots with 1ltr boiling water), rice milk and cashews and bring to the boil. Simmer until the cauliflower has completely cooked and you can easily put a knife into it.
Remove the pan from the heat and use a hand blender to blend until smooth and a "korma" consistency.
Thinly slice the chicken breasts and add to the curry mixture. Put a lid on the pan (it does start to spit otherwise) and simmer until the chicken is cooked through. If the mixture gets too thick add a bit of rice milk to loosen.
Add salt and pepper to taste.
I serve it with Brown Basmati Rice.
I hope you enjoy this as much as me and my family does.