Chicken Cauliflower Korma - cooking recipe

Ingredients

2 tablespoons ghee (clarified butter)
1 onion, diced
4 cloves garlic, minced
1 1/2 tablespoons curry powder
2 1/2 teaspoons ground cumin
2 teaspoons minced fresh ginger root
1 1/2 teaspoons salt
1 1/4 teaspoons ground turmeric
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
2 skinless, boneless chicken breast halves - cubed
3 carrots, cubed
1 (14 ounce) can coconut milk
1/4 cup ground cashews
2 tablespoons tomato paste
1 head cauliflower, chopped
1 cup frozen peas
1 red bell pepper, chopped
1/2 cup heavy whipping cream (optional)

Preparation

Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.