John Myers
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Chicken Breast Fillet Curry with Coconut Milk and Cauliflower Rice
The perfect chicken breast fillet curry with coconut milk and cauliflower rice recipe with a picture and simple step-by-step instructions.
Chicken breast fillet curry with coconut milk:
- 550 g Fresh chicken breast fillet
- 1 Red peppers, approx. 200 g, cleaned
- 100 g Sugar snap
- 100 g Brown mushrooms
- 2 tbsp Oil
- 200 ml Vegetable broth (1 teaspoon instant)
- 400 ml Coconut milk / 1 can
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Mild curry powder
- 2 tbsp Tapioca starch
- 50 g Salted peanuts
- 5 Stems Coriander
Cauliflower rice *): (For 2 people!)
- 1 Small cauliflower / cleaned and divided into florets approx. 250 g
- 1 tsp Salt
Serve:
- Coriander leaves for garnish
Chicken breast fillet curry with coconut milk:
- Wash the chicken breast fillet, pat dry with kitchen paper and cut into cubes. Clean and wash the peppers and cut into small diamonds. Clean / brush and quarter the mushrooms. Heat oil (2 tbsp) in the wok, fry the chicken breast fillet cubes vigorously and slide them to the edge of the wok. One after the other, add the peppers, sugar pea halves and mushroom quarters and stir-fry. Season with coarse sea salt from the mill (3 big pinches) colorful pepper from the mill (3 big pinches) and mild curry powder (1 tbsp). Deglaze / pour on the vegetable stock (200 ml / 1 teaspoon instant) and coconut milk (400 ml). Let everything cook for about 5 minutes. Dissolve the tapioca starch in a little cold water and stir in. As soon as the whole thing thickens, take the wok off the stove. Roast the peanuts in a pan without oil and sprinkle with the plucked coriander leaves over the wok.
Cauliflower rice *): (For 2 people!)
- Clean the cauliflower, cut into florets, rub the florets on a coarse kitchen grater. Heat / boil water with salt (1 teaspoon), add the grated cauliflower, cook for about 3 minutes and drain through a fine kitchen sieve. *) Cauliflower rice is a delicious alternative (imitation) to real rice!
Serve:
- Serve the chicken breast fillet curry with coconut milk and cauliflower rice, garnished with coriander leaves.
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