Chicken curry with vegetables and mushrooms

Ingredients for 6 servings:

• 500 g chicken breast fillet(s)
• 1 m.-large cauliflower
• 1 head of broccoli
• 500 g mushrooms
• 2 m.-sized onion(s)
• 1 can coconut milk
• 300 ml milk, 1.5% fat
• 2 tbsp oil
• 50 g creamy peanut butter
• 3 tbsp curry powder
• 1 tbsp paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Delicious and still quite figure-friendly

Wash the chicken breast fillet, pat dry, and cut into bite-sized pieces. Wash the cauliflower and broccoli and divide them into florets. Clean and slice the mushrooms. Peel the onion, halve it, and slice it thinly. Blanch the broccoli and cauliflower for a few minutes until they are still firm to the bite and set aside. Heat the oil in a pot or wok, add the chicken breast fillet, and fry until crispy. Season with salt and pepper. Add the onions and let them become translucent. Then add the mushrooms and fry them briefly. Stir in the coconut milk, milk, and peanut butter, along with the paprika and curry powder. Then simmer on low heat for 30 minutes. Then add the broccoli and cauliflower and simmer for a few more minutes until everything is nice and hot. Rice goes best with this. A little tip: You can, of course, also use frozen vegetables. This way, the vegetables don’t need to be blanched; they can simply be cooked right after the liquids are added. It also tastes great if you add carrots.