Ingredients
Hint:
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
kochen@bettybossi.ch
Chicken
Sauce
Curry
How it's done
Chicken
Mix the chicken, lime juice and turmeric in a bowl. Cover and marinate in the fridge for approx. 30 mins.
Sauce
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.
Curry
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.
| Serve with: | Basmati rice |
|---|
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