Chicken filet with cauliflower curry

Name: Chicken filet with cauliflower curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g Long grain rice; 7-10 Tbsp salt, white pepper; 1 (approx. 750 g) Cauliflower; 1 TABLESPOON Vegetable broth; 100-150 g frozen peas; 4 Chicken filets; 7-10 Tbsp (à ca. 100 g); 1 tsp (5 g) Oil; 1/2 bunch Parsley; 20 g butter/margarine; 20 g flour, 1-2 tsp curry; 1/8 l milk (1,5 %); 7-10 Tbsp Sweet peppers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g Long grain rice
7-10 Tbsp salt, white pepper
1 (approx. 750 g) Cauliflower
1 TABLESPOON Vegetable broth
100-150 g frozen peas
4 Chicken filets
7-10 Tbsp (à ca. 100 g)
1 tsp (5 g) Oil
1/2 bunch Parsley
20 g butter/margarine
20 g flour, 1-2 tsp curry
1/8 l milk (1,5 %)
7-10 Tbsp Sweet peppers

Directions

1
Put the rice in a good 250 ml of boiling salted water. Let it swell for about 20 minutes at low heat
2
Clean the cauliflower, wash it and cut it into florets. Boil 3/8 l water, stir in broth. Cook the cauliflower for 12-15 minutes. Add peas without defrosting for about 5 minutes
3
Wash the fillets, dab dry. Heat oil. Fry fillets for 5-6 minutes on each side. Season with salt and pepper
4
Wash and chop the parsley. Drain the vegetables and collect the broth. Heat the fat. Sweat flour and curry in it. Stir in broth and milk. Simmer for about 5 minutes, season to taste.
5
Mix the rice and parsley. Arrange everything. Dust with paprika if necessary.
6
Drink: mineral water