Cauliflower Chicken Curry
Chicken and cauliflower simmered in a mild coconut curry sauce with peas and blistered cherry tomatoes, served with flatbread.
Ingredients10
- Cauliflower150g
- Chicken Breast125g
- Peas50g
- Coconut Milk50ml
- Chicken Broth150ml
- Cherry Tomatoes75g
- Flatbread1 Stück
- Curry Powder1 TL
- Salt1 Prise
- Chives0.5 Bund
Instructions
- 1
Break the cauliflower into small florets and blanch it briefly in salted water so it keeps its color. Cut the chicken into strips and rub it well with the curry powder.
- 2
Sear the meat hard in the skillet, add the cauliflower and deglaze everything with the broth and coconut milk. Thicken it with starch for a silky consistency.
- 3
Fold in the peas and the halved tomatoes only at the end and heat them just until they are warm and plump.
- 4
Scatter freshly cut chives over the fragrant curry and serve it with the flatbread.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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