Cauliflower curry with chicken

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 388 Kcal, 37g Protein, 10g Carbohydrates, 21g Fat


  • 1 lime, use only the juice
  • 500 g chicken breasts cut crosswise into strips approx. 1 cm wide
  • 2 tsp turmeric
  • 1 tbsp clarified butter
  • 1 onions, roughly chopped
  • 1 garlic clove, roughly chopped
  • 50 g salted peanuts
  • 1 tbsp ginger, roughly chopped
  • 1 tsp fennel seeds
  • a little ground cloves
  • 1 tsp ground coriander seeds
  • 1 red chilli, deseeded, roughly chopped
  • 1 tbsp tomato puree
  • 4 tbsp water
  • 2 dl coconut milk
  • 2 dl chicken bouillon
  • 1 bay leaf
  • 500 g cauliflower, cut into florets
  • 1.25 tsp salt
  • 0.5 bunch coriander, roughly chopped

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  • Mix the chicken strips with the lime juice and turmeric, cover and leave to marinate in the fridge for approx. 30 mins. Heat the clarified butter in a wok or a wide-bottomed frying pan. Sauté the onion and garlic, add the peanuts and all the other ingredients up to and including the chilli, sauté for approx. 1 min. Place the mixture with the water in a measuring cup, puree until smooth and return to the pan. Stir in the tomato puree, pour in the coconut milk and stock, add the bay leaf and bring the liquid to the boil. Add the cauliflower and simmer for approx. 10 mins. Add the chicken, cover and leave to infuse for approx. 10 mins. over a medium heat, season with salt. Remove the bay leaf. Plate up the cauliflower curry with the chicken and scatter with coriander.
  • Serve with:

    Basmati rice.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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