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Cauliflower and chicken curry
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 408
  • Fat about 22g
  • Carbohydrates about 12g
  • Protein about 38g
This is needed
This is needed for 4 people
  • 500 g chicken breasts, cut crosswise into strips approx. 1 cm wide
  • 1 lime, the whole juice
  • 1 tsp turmeric
  • 1 onions, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1 tsp fennel seeds
  • 50 g salted peanuts
  • 2 tsp turmeric
  • 1 tbsp clarified butter
  • 1 tsp ground coriander seeds
  • a little ground cloves
  • 1 red chilli, deseeded, roughly chopped
  • 1 tbsp ginger, coarsely chopped
  • 1 tbsp tomato puree
  • 0.5 dl water
  • 1 bay leaf
  • 2 dl chicken bouillon
  • 2 dl coconut milk
  • 4 sprigs coriander, leaves torn off
  • 500 g cauliflower, cut into florets
  • 1.25 tsp salt
  • 2 tbsp salted peanuts, coarsely chopped
  • 0.5 red chilli, deseeded, finely chopped
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And that's how it's done
And that's how it's done
Mix the chicken, lime juice and turmeric in a bowl. Cover and marinate in the fridge for approx. 30 mins.
Heat the clarified butter in a wide frying pan. Add the onion and garlic, sauté for approx. 2 mins., add the peanuts along with all the other ingredients up to and including the chilli, cook for approx. 1 min. Pour the mixture into a measuring cup, pour in the water, puree. Pour the sauce back into the pan. Add the tomato puree, coconut milk, stock and bay leaf, mix, bring to the boil.
Add the cauliflower and simmer for approx. 10 mins. Add the chicken, cover and cook over a low heat for approx. 10 mins., season with salt. Remove the bay leaf. Plate up the curry, sprinkle with the coriander, peanuts and chilli.

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