Buy all ingredients right below the recipe
Ingredients
- 400 g chicken breast
- 250 g basmati rice
- 100 g carrots
- 1 small onion
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 100 g cauliflower florets
- 150 ml vegetable broth
- 400 ml coconut milk
- 100 g green beans
- 1 tsp turmeric
- 1 pinch salt
- 1 pinch ground black pepper
Method
- 1Cut the chicken breast into strips. Peel the carrots and slice them. Finely chop the onion and crush the garlic.
- 2Heat 1 tbsp olive oil in a deep pan, add the chopped onion and sauté over medium heat for approx. 2 minutes. Then add the cauliflower and carrot slices and fry everything for another 5 minutes. Stir in the garlic, turmeric, and curry powder, pour in the vegetable broth, cover, and let the mixture simmer for approx. 10 minutes over medium heat.
- 3Meanwhile, heat 1 tbsp olive oil in a second pan, add the chicken breast strips and fry until golden brown over medium heat for approx. 10 minutes. In parallel, cook the basmati rice in salted water according to package instructions.
- 4Finally, add the fried chicken strips to the vegetable mixture, pour in the coconut milk, add the green beans, and let everything simmer for another 5–10 minutes over medium heat. Divide the finished chicken curry into 4 portions, season with salt and pepper to taste, and serve with rice.
