for 4 person

Chicken

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

Sauce

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

Curry

500 g	cauliflower, cut into florets
1 ¼ tsp	salt
4 sprig	coriander, leaves torn off
2 tbsp	salted peanuts, coarsely chopped
½	red chilli, deseeded, finely chopped

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.

Show complete recipe