Chicken curry with cauliflower, peas and cherry tomatoes

Name: Chicken curry with cauliflower, peas and cherry tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Cauliflower; 7-10 Tbsp Salt; 125 g Chicken filet; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 1 TEASPOON Oil; 150 ml Chicken broth (instant); 50 ml Coconut milk; 1 TEASPOON Cornstarch; 50 g frozen peas; 75 g cherry tomatoes; 1 Syrian flat bread; 7-10 Tbsp Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Cauliflower
7-10 Tbsp Salt
125 g Chicken filet
7-10 Tbsp Pepper
7-10 Tbsp Curry
1 TEASPOON Oil
150 ml Chicken broth (instant)
50 ml Coconut milk
1 TEASPOON Cornstarch
50 g frozen peas
75 g cherry tomatoes
1 Syrian flat bread
7-10 Tbsp Chives

Directions

1
Clean the cauliflower, cut into small florets and blanch in a pot of boiling salted water for 3-5 minutes. Wash chicken fillet, dab dry, cut into strips and season with salt, pepper and curry.
2
Heat the oil in a coated pan and fry the meat for about 2 minutes on both sides. Add the cauliflower, fry for another 2 minutes, deglaze with stock and coconut milk, season with salt and pepper.
3
Stir the starch with a little water until smooth. Bind the chicken curry with the starch and bring to the boil again. Add peas and tomatoes and warm up. Arrange Syrian flat cakes with the chicken curry on a plate and garnish with chives.