Cauliflower chicken curry with rice

Ingredients for 4 servings:

• 1 cauliflower
• 500 g chicken breast fillet(s)
• 200 g long grain rice
• 600 ml water
• 500 ml milk
• 50 g sunflower seeds
• 50 g cashew nuts
• 20 g cornstarch
• e.g. curry powder
• e.g. paprika powder
• e.g. chili, ground
• e.g. pepper, coarsely ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Place the rice (1 jar) and water (2 jars) in a pot and cook, stirring occasionally, until the water has evaporated. Meanwhile, cut the cauliflower into small florets and fry in a pan until it starts to brown, then remove from the pan and set aside for a moment. Cut the chicken breast into pieces and fry thoroughly. You can also fry both at the same time, but the chicken breast will take a little longer. Now add the cauliflower to the chicken breast along with the milk, the cornstarch mixed with a little cold water, and the sunflower and cashew nuts; mix everything thoroughly. Let it simmer for a short time until the sauce thickens, then add the curry, paprika, pepper, and chili flakes. Finally, stir well again and serve with the rice.