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 across into 1-cm-wide strips
  • 2 tsp. turmeric
  • 1 tbsp. clarified butter
  • 1 onion, coarsely chopped
  • 1 garlic cloves, coarsely chopped
  • 50 g salted peanuts
  • 1 tbsp. ginger, coarsely chopped
  • 1 tsp. fennel seeds
  • a little ground cloves
  • 1 tsp. ground coriander
  • 1 red chili, insides removed, coarsely chopped
  • 1 tbsp. tomato paste
  • 4 tbsp. Water
  • 2 dl coconut milk
  • 2 dl chicken stock
  • 1 bay leaves
  • 500 g cauliflower, cut into florets
  • 1.25 tsp. salt
  • 0.5 bunch coriander, coarsely 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 then add the peanuts and remaining ingredients including the chilli and continue cooking for about 1 min. Place the mixture with the water in a measuring jug, finely puree 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 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.
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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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