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Fantastic menu! Light meat with light, delicious sauce.
Preparation time 30 minutes .. Baking 30 minutes
INGREDIENTS .. 4-6 pers
- 500 g chicken fillet
- 300 g cauliflower, in roses
- 1 onion, finely chopped
- 3 cloves garlic, mushed
- 2 tbsp curry powder
- 3 tbsp oil
- 1 can coconut milk
- 1 box coconut cream
- 2 tbsp Maple syrup
- 500 ml chicken broth
- not too fine chopped coriander
- salt & pepper
PREPARATION
Cook the rice or pasta as per package instructions.
Cook the cauliflower roses in slightly salty water for about 5 minutes. Sieve them and let cool down until next use.
Preheat large non-stick deep skillet on low – medium heat and add oil. Add onion and garlic and cook until soft, about 7 minutes, stirring occasionally. Add the meat and cook until white from all sides.
Add coconut milk, maple syrup, curry powder, coconut cream, salt, pepper and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. At least add the cauliflower and let all warm for 5 more minutes.
Serve hot, on a bed of rice or pasta, garnished with cilantro and green onions.
Bon apetit!
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