John Myers
Curry with Chicken, Cauliflower and Snow Peas
The perfect curry with chicken, cauliflower and snow peas recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 300 g Cauliflower, the little florets
- 100 g Sugar snap
- 30 g Freshly grated ginger
- 2 Garlic cloves, finely grated
- 2 Shallots, finely diced
- 0,5 bunch Coriander, chopped
- 100 ml White wine
- 250 ml Poultry stock
- 100 ml Cream
- Curry, medium hot or hot – depending on your needs
- 2 tbsp Strength
- Raw cane sugar
- Salt
- Black pepper from the mill
- Oil
- Blanch the snow peas in boiling salted water for about 2 minutes, then remove and rinse immediately. Let dry well and then cut the sugar peas diagonally into fine strips. Blanch the cauliflower florets in boiling salted water as well, but take them out for 5 – 6 minutes and rinse.
- Cut the chicken breast into bite-sized pieces and place in a freezer bag and then add the starch and shake and rub in from the outside to ensure that all pieces are thinly covered with starch. Sear the chicken pieces in a pan, remove and set aside.
- Now add the grated ginger, shallots and garlic as well as 3 – 4 teaspoons of curry to the pan and roast vigorously. Always roast the curry powder, only then will the full taste develop. Then deglaze with the white wine and reduce until the white wine has almost evaporated, then add the poultry stock and cauliflower and allow to reduce again for 5 minutes.
- Now add the cream and reduce again for 5 minutes, then season with salt, pepper and sugar. Now add the chicken pieces and the snow peas and let stand for about 5 – 7 minutes (do not boil anymore). Season again to taste and finally fold in the coriander. We had rice with it.
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