Slimming World — January-February 2018

Chicken 

cauliflower korma,

recipe left

Friday-night spice

Chicken &

cauliflower

korma

Puréed cauliflower gives this a lovely

thick sauce without using cream

EVERYDAY EASY

Serves 



Ready in about  minutes

 medium-large cauliflower, stalk

discarded, cut into florets

 litre chicken stock

cm piece fresh root ginger, peeled

 tbsp mild curry powder

 tsp turmeric

Low-calorie cooking spray

 onions, diced

g skinless and boneless chicken

breasts, cut into chunks

g raisins or sultanas

Chopped fresh coriander leaves, to serve

 Put the cauliflower and stock

in a lidded saucepan. Cover and

simmer for - minutes, or until

the cauliflower is tender. Scoop

out half of the cauliflower with a

slotted spoon and set aside. Put the

remaining half in a food processor

with ml of the stock and the

ginger, curry powder and turmeric,

then whizz into a smooth purée.

 Spray a large, non-stick frying pan

with low-calorie cooking spray and

place over a medium heat. Add the

onions and fry until softened, adding

a little water if they’re getting dry.

 Stir in the cauliflower purée and

bring to a gentle simmer. Add the

chicken and raisins or sultanas, and

bubble for  minutes, or until the

chicken is cooked through and the

sauce has thickened. Stir in the

remaining cauliflower to warm

through. Scatter over the coriander

and divide between bowls to serve.

Syns per serving: 

Vegetable

pilau rice,

recipe p

Curries_lb_v6_a.indd 60 01/11/2017 11:23