Creamy Keto Chicken Korma with Cauliflower 'Mac'

Ingredients

• 1.5 lbs Chicken Thighs, boneless and skinless, cubed
• 1 large head Cauliflower, cut into small florets
• 1 cup Greek Yogurt, full-fat and plain
• 1 medium Yellow Onion, finely diced
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• 3 tbsp Ghee or Clarified Butter
• 2 tsp Garam Masala
• 0.5 tsp Turmeric Powder
• 1 tsp Ground Coriander
• 0.25 cup Heavy Cream
• 2 tbsp Fresh Cilantro, chopped(optional)

Instructions

1. 1

   In a large bowl, marinate the chicken cubes with half of the yogurt, ginger paste, garlic paste, and a pinch of salt. Let it sit for 25 minutes while you prep the vegetables.

2. 2

   Steam the cauliflower florets for 8-10 minutes until tender but not mushy. Take 1 cup of the steamed cauliflower and blend it with the remaining yogurt and heavy cream until completely smooth to create the thickening base.

3. 3

   Heat ghee in a large deep skillet over medium heat. Sauté the onions for 10-12 minutes until golden brown and caramelized. Add the coriander, turmeric, and garam masala, toasting the spices for 1 minute until fragrant.

4. 4

   Add the marinated chicken to the skillet and sear for 5-7 minutes. Pour in the pureed cauliflower and yogurt mixture. Reduce heat to low and simmer gently for 15-20 minutes until the chicken is cooked through and the sauce has thickened.

5. 5

   Place the remaining steamed cauliflower florets in a serving dish. Pour the creamy chicken korma over the cauliflower 'mac' and garnish with fresh cilantro before serving.