Cauliflower curry with chicken breast

Name: Cauliflower curry with chicken breast
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 300 g Carrots; 1 Head Cauliflower; 7-10 Tbsp Salt; 150 g Sweet peas; 1 small onion; 1 Garlic clove; 1 TABLESPOON Sunflower oil; 20 g Almond kernels with skin; 2 (approx. 250 g) small chicken fillets; 1-2 TABLESPOONS Madras curry powder; 1 TEASPOON Flour; 100 g Milk

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

300 g Carrots
1 Head Cauliflower
7-10 Tbsp Salt
150 g Sweet peas
1 small onion
1 Garlic clove
1 TABLESPOON Sunflower oil
20 g Almond kernels with skin
2 (approx. 250 g) small chicken fillets
1-2 TABLESPOONS Madras curry powder
1 TEASPOON Flour
100 g Milk

Directions

1
Peel and wash the carrots and cut them into sticks. Clean cauliflower, cut into florets from the stalk and wash. Blanch carrots and cauliflower in boiling salted water for about 4 minutes. Wash and clean the mangetouts. Peel and chop onion and garlic
2
Heat the oil in a pan and roast the almonds for about 4 minutes while turning. Wash the meat, dab dry and season with salt. Remove the almonds and fry the meat in the nut fat for approx. 8 minutes, turning
3
Remove the meat and keep it warm. Fry the onion and garlic in the frying fat for about 5 minutes. After about 2 minutes add mangetout and drained cauliflower and carrots. Dust with curry and flour and fry for another 1 minute. Add milk, bring to the boil and simmer for about 2 minutes. Coarsely chop the nuts. Arrange curry and meat. Sprinkle with nuts