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Cauliflower curry with chicken
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 388
  • Fat about 21g
  • Carbohydrates about 10g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 500 g chicken breasts cut crosswise into strips approx. 1 cm wide
  • 1 tsp turmeric
  • 1 lime, use only the juice
  • 1 garlic clove, roughly chopped
  • 1 onions, roughly 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, roughly chopped
  • 1 tbsp tomato puree
  • 4 tbsp water
  • 1 bay leaf
  • 2 dl chicken bouillon
  • 2 dl coconut milk
  • 0.5 bunch coriander, roughly chopped
  • 500 g cauliflower, cut into florets
  • 1.25 tsp salt
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And that's how it's done
And that's how it's done
Mix the chicken strips with the lime juice and turmeric, cover and leave to marinate in the fridge for approx. 30 mins. Heat the clarified butter in a wok or a wide-bottomed frying pan. Sauté the onion and garlic, add the peanuts and all the other ingredients up to and including the chilli, sauté for approx. 1 min. Place the mixture with the water in a measuring cup, puree until smooth and return to the pan. Stir in the tomato puree, pour in the coconut milk and stock, add the bay leaf and bring the liquid to the boil. Add the cauliflower and simmer for approx. 10 mins. Add the chicken, cover and leave to infuse for approx. 10 mins. over a medium heat, season with salt. Remove the bay leaf. Plate up the cauliflower curry with the chicken and scatter with coriander.