Almond Cream Chicken Korma with Turmeric Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

A restaurant-style korma built on ground almonds, coconut milk and cream instead of sugar or thickeners. Bone-in-flavor chicken thighs simmer in a fragrant onion-ginger masala until the sauce clings, and a quick turmeric cauliflower rice with toasted cumin seeds soaks it all up. Rich, mildly spiced and ready in about an hour.

Ingredients

• 2 lb boneless skinless chicken thighs, cut into 1½-inch pieces
• 1 1/4 tsp kosher salt, divided
• 3 tbsp ghee
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 5 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 serrano chile, thinly sliced
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 3/4 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/2 tsp cayenne pepper
• 1 1/2 tsp garam masala, divided
• 2 tbsp tomato paste
• 1/2 cup blanched almond flour
• 3/4 cup unsweetened full-fat coconut milk
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup plain whole-milk Greek yogurt
• 2 tbsp sliced almonds, toasted
• 1/3 cup fresh cilantro, chopped
• 1 tbsp lemon juice

• 2 tbsp ghee
• 1 tsp cumin seeds
• 20 oz cauliflower rice (fresh or frozen)
• 1/2 tsp ground turmeric
• 3/4 tsp kosher salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Pat the chicken thigh pieces dry and toss with 3/4 teaspoon of the kosher salt. Let sit at room temperature while you prep the aromatics.
2. Heat 3 tablespoons ghee in a large deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the chicken in a single layer, working in two batches if needed, and sear undisturbed for 3 minutes per side until lightly browned. Transfer to a plate; the chicken will not be cooked through.
3. Lower the heat to medium and add the onion to the same pan with the remaining fat. Cook, stirring and scraping up the browned bits, for 6 to 8 minutes until soft and deep golden at the edges.
4. Add the garlic, ginger and serrano and cook 90 seconds until fragrant. Stir in the coriander, cumin, 3/4 teaspoon turmeric, cardamom, cayenne and 1 teaspoon of the garam masala and toast for 45 seconds, stirring constantly so the spices do not scorch.
5. Stir in the tomato paste and cook 1 minute until it darkens to brick red. Add the almond flour and stir for 30 seconds to coat it in the fat.
6. Pour in the coconut milk and chicken broth, whisking to smooth out the almond flour. Bring to a gentle simmer and cook 3 minutes; the sauce will thicken noticeably.
7. Return the chicken and any accumulated juices to the pan. Reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring twice, until the chicken registers 175°F and is tender.
8. While the chicken simmers, make the cauliflower rice: heat 2 tablespoons ghee in a large skillet over medium-high heat, add the cumin seeds and sizzle 30 seconds until fragrant. Add the cauliflower rice, 1/2 teaspoon turmeric and 3/4 teaspoon salt. Cook, stirring occasionally, for 6 to 8 minutes (9 to 10 if frozen) until the moisture has cooked off and the grains are tender with a few toasty spots. Stir in 2 tablespoons cilantro and keep warm.
9. Uncover the korma and stir in the heavy cream and the remaining 1/2 teaspoon garam masala. Simmer uncovered 3 to 4 minutes to thicken to a nappe consistency that coats a spoon.
10. Turn off the heat. Whisk the Greek yogurt in a small bowl with 2 tablespoons of the hot sauce to temper it, then stir it back into the pan — do not let it boil after this point or it may split. Add the lemon juice and the remaining 1/2 teaspoon salt, then taste and adjust.
11. Divide the turmeric cauliflower rice among four bowls, spoon the korma over the top, and finish with toasted sliced almonds and the remaining chopped cilantro. Rest 5 minutes before serving so the sauce settles.

Chef's tips

Nutrition (per serving, estimated)

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