Chicken filet with cauliflower curry

Name: Chicken filet with cauliflower curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 800 g) Cauliflower; 600 g Chicken filet; 20 g clarified butter; 7-10 Tbsp white pepper; 1/2 l Vegetable broth (instant); 1 package (300 g) frozen peas; 1/2 bunch Parsley; 30 g Butter or margarine; 20 g Flour; 1 TABLESPOON Curry; 100 g Whipped cream; 7-10 Tbsp Sweet peppers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 (approx. 800 g) Cauliflower
600 g Chicken filet
20 g clarified butter
7-10 Tbsp white pepper
1/2 l Vegetable broth (instant)
1 package (300 g) frozen peas
1/2 bunch Parsley
30 g Butter or margarine
20 g Flour
1 TABLESPOON Curry
100 g Whipped cream
7-10 Tbsp Sweet peppers

Directions

1
Cook the rice in salted water for about 20 minutes. Clean and wash the cauliflower and cut it into florets. Wash chicken filet and dab dry. Heat clarified butter in a pan. Brown the chicken filet all around. Season with salt and pepper.
2
Fry over medium heat for about 10 minutes. Cook the cauliflower in the boiling broth for about 8 minutes. Add peas after 5 minutes. Wash and chop parsley. Drain the vegetables. Collect the broth. Heat the fat. Sweat flour and curry in it. Deglaze with the stock and cream and simmer a little. Season the sauce with salt, pepper and paprika. Heat the vegetables in the sauce. Drain the rice.
3
Heat the fat. Sweat flour and curry in it. Deglaze with the stock and cream and simmer a little. Season the sauce with salt, pepper and paprika. Heat the vegetables in the sauce. Drain the rice. Stir in parsley. Arrange rice, vegetables and meat