Cauliflower and chicken curry

Cauliflower and chicken curry

Total: 1 hr 15 min. | Active: 45 min.
lactose-free, Low Carb
Nutritional value / people: 408 kcal
, Fat: 22 g
, Carbohydrate: 12 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g chicken breasts, cut crosswise into strips approx. 1 cm wide
1 lime, the whole juice
1 tsp turmeric


1 tbsp clarified butter
1 onion, coarsely chopped
1 garlic clove, coarsely chopped
50 g salted peanuts
2 tsp turmeric
1 tsp fennel seeds
1 tsp ground coriander seeds
a little ground cloves
1 tbsp ginger, coarsely chopped
1 red chilli, deseeded, roughly chopped
½ dl water
1 tbsp tomato puree
2 dl coconut milk
2 dl chicken bouillon
1 bay leaf


500 g cauliflower, cut into florets
1 ¼ tsp salt
4 sprigs coriander, leaves torn off
2 tbsp salted peanuts, coarsely chopped
½ red chilli, deseeded, finely chopped
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How it's done

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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.

Good to know
Serve with: Basmati rice


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