Chicken and Cauliflower Korma

Chicken and Cauliflower Korma.

Ingredients:

2 chicken breasts, diced
1/4 cauliflower, diced
1/4 cup cashews
3 tbs boiling water
2cm piece ginger, or 1 tsp crushed ginger
3 cloves garlic, peeled, or 3 tsp crushed garlic
3 tbs olive oil
2 bay leaves
1 large onion, finely diced
1 tsp ground coriander
1 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp chilli powder
2-3 tbs tomato paste
1 cup chicken stock
1/2 cup low fat plain yoghurt
1 tsp cornflour, mixed with 1 tsp cornflour.

Place cashews in a small bowl with the boiling water. Leave for minimum 15 minutes to soak.
Blend garlic and ginger and set aside
Heat oil in large frying pan or wok. Cook bay leaves for 30 seconds, then add onion. Cook until soft.
Add ginger/garlic mix and all the spices.
Add chicken and cauliflower and stir in tomato paste and chicken stock.
Cover, reduce heat and simmer for 15 minutes, stirring occasionally
Place cashews and yoghurt in a food processor and process until smooth.
Stir in cashew mix, simmer for 15 minutes.
Stir in cornflour mix and continue cooking for 1-2 minutes until thickened.
Serve with crunchy fresh green beans and a dash of flaxoil.