Cauliflower Chicken Curry

Name: Cauliflower Chicken Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp salt, white pepper; 1 collar spring onions or 1 stick of leek; 500 g Chicken filet; 4 Eggs; 1 TABLESPOON Oil; 20 g butter/margarine; 1 TABLESPOON Curry; 30 g Flour; 1/4 l Milk

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp salt, white pepper
1 collar spring onions or 1 stick of leek
500 g Chicken filet
4 Eggs
1 TABLESPOON Oil
20 g butter/margarine
1 TABLESPOON Curry
30 g Flour
1/4 l Milk

Directions

1
Clean and wash the cauliflower and divide it into florets. Cover and cook in approx. 1/2 l boiling salted water for 10-15 minutes
2
Clean, wash and cut the spring onions into rings. Wash chicken filet, dab dry and cut into strips. Boil eggs hard for about 10 minutes
3
Fry meat in hot oil for 4-5 minutes on each side. Season with salt and pepper. Fry the onions briefly. Take out
4
Lift out the cauliflower and keep the vegetable water. Heat the fat in the frying fat. Sweat curry and flour in it. Add vegetable water and milk. Let everything simmer for about 5 minutes and season to taste
5
Quench the eggs, peel them and cut them into slices. Add to the sauce with meat and vegetables. Rice tastes good with it
6
Drink: apple spritzer