Spiced Chicken and Cauliflower Korma Skillet

Ingredients

• 1.5 lb boneless chicken thighs
• 1 large head (about 5 cups) cauliflower florets
• 1 cup coconut cream
• 3 tbsp coconut oil
• 1 large, finely diced yellow onion
• 6, minced garlic cloves
• 2 tbsp, grated fresh ginger
• 2 tsp garam masala
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 4 whole cardamom pods
• 3 whole cloves
• 1 cinnamon stick
• 2 tbsp tomato paste
• 1/2 cup chicken broth
• 1/2 cup, chopped fresh cilantro
• 1, juiced lime
• 1 tsp salt
• 2, sliced green chilies(optional)

Instructions

1. 1

   Pat chicken thighs dry and cut into large chunks. Season with salt, turmeric, and half the garam masala; let rest 15 minutes.

2. 2

   Heat 1 tbsp coconut oil in a heavy skillet over medium-high heat. Sear chicken chunks in a single layer until deeply browned on all sides, about 8 minutes. Remove and set aside.

3. 3

   Add another tablespoon of coconut oil and char the cauliflower florets in the same pan, stirring only occasionally, until edges are blackened, about 10 minutes. Remove and set aside.

4. 4

   Reduce heat to medium. Add remaining coconut oil, then the cardamom pods, cloves, and cinnamon stick; toast until fragrant, about 1 minute.

5. 5

   Add diced onion and cook slowly, stirring often, until deeply golden, 12-15 minutes. This slow browning builds the korma base.

6. 6

   Stir in garlic, ginger, and green chilies; cook 2 minutes until aromatic.

7. 7

   Add tomato paste, remaining garam masala, ground coriander, and smoked paprika; fry the spices 2 minutes, adding a splash of broth to prevent scorching.

8. 8

   Pour in coconut cream and remaining broth, scraping up browned bits. Simmer 5 minutes until the sauce darkens and thickens.

9. 9

   Return chicken and any juices to the pan. Cover and simmer gently 15 minutes.

10. 10

    Add the charred cauliflower, cover again, and simmer 8 more minutes until tender but not mushy.

11. 11

    Remove whole spices (cinnamon stick, cardamom, cloves). Stir in lime juice and half the cilantro. Taste and adjust salt.

12. 12

    Rest off heat 5 minutes to let flavors meld, then serve topped with remaining cilantro.