Cauliflower curry with chicken

Cauliflower curry with chicken

Total: 1 hr 15 Min. | Active: 45 Min.
Low Carb
Nutritional value / people: 388 kcal
, Fat: 21 g
, Carbohydrate: 10 g
, Protein: 37 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, use only the juice
1 tsp turmeric
1 tbsp clarified butter
1 onion, roughly chopped
1 garlic clove, roughly chopped
50 g salted peanuts
2 tsp turmeric
1 tsp fennel seeds
1 tsp ground coriander seeds
a little ground cloves
1 tbsp ginger, roughly chopped
1 red chilli, deseeded, roughly chopped
4 tbsp 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
½ bunch coriander, roughly chopped
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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.

Good to know
Serve with: Basmati rice.

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