Spring fricassee in curry-coconut cream

Name: Spring fricassee in curry-coconut cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 3 Carrots; 1 collar Spring onions; 1 Cauliflower (about 750 g); 150 g Sweet peas; 250 g Basmati rice; 400 g Chicken filet; 2 TABLESPOONS Oil; 1-2 TEASPOONS Curry; 2 TEASPOONS Flour; 1 tin(s) (400 g each) unsweetened coconut milk; 7-10 Tbsp Pepper; 1/2 bunch Coriander or chervil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Saves time and washing-up: Here crisp spring vegetables and tender filet cook together in spiced coconut milk.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
3 Carrots
1 collar Spring onions
1 Cauliflower (about 750 g)
150 g Sweet peas
250 g Basmati rice
400 g Chicken filet
2 TABLESPOONS Oil
1-2 TEASPOONS Curry
2 TEASPOONS Flour
1 tin(s) (400 g each) unsweetened coconut milk
7-10 Tbsp Pepper
1/2 bunch Coriander or chervil

Directions

1
1⁄2 l Bring salted water to the boil. Peel or clean and wash the vegetables. Cut carrots and spring onions into pieces. Divide cauliflower into small florets.
2
Add rice to boiling water and cook according to package instructions. Wash the meat, dab dry and cut into cubes. Heat the oil in a wide saucepan. Brown the meat briefly in it. Add spring onions and sauté. Dust everything with curry and flour and sauté briefly. Deglaze with coconut milk and 200 ml water, bring to the boil.
3
Add carrots and cauliflower, simmer everything for about 10 minutes. Add sugar snap peas and cook for 1-2 minutes. Season to taste with salt and pepper. Wash herbs, shake dry, chop and stir in. Arrange everything.