Spicy chicken curry

Ingredients for 20 servings:

• 2 kg chicken breast, fresh
• 2 cauliflowers
• 0.2 kg curry paste, red
• 1 liter coconut milk
• 1 can chickpeas, 850 ml content
• 2 cans cashew nuts, roasted, salted
• 2 bell peppers, red
• ¼ kg lentils, red
• 2 apples (Magpie)
• 2 cups whipped cream
• e.g. Soy sauce (Kikkoman)
• e.g. Madras curry powder
• some chicken broth, instant
• 1 bunch of spring onions
• some coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the chicken breast into bite-sized pieces and season with soy sauce, chicken stock, and curry powder, then set aside. Cut the cauliflower and bell pepper into bite-sized pieces, slice the spring onions into rings, peel, core, and dice the apples. Drain and rinse the chickpeas in a sieve. Boil 1 liter of chicken stock according to the instructions. Briefly sauté the bell peppers and cauliflower in the coconut oil, stir in the curry paste, and deglaze with the chicken stock and then the coconut milk. Bring everything to a boil, gradually add the chickpeas, cashews, and red lentils, and simmer for 15 minutes. Meanwhile, sear the chicken breast cubes in batches in coconut oil in a pan. Do not exceed 190 degrees Celsius, or the oil will start to smoke! Add the meat to the other ingredients immediately. Just before the end of the cooking time, add the apple cubes and spring onions. Add cream to taste and spice level. Season the curry with curry powder, curry paste, or soy sauce, if desired. Serve with fragrant basmati rice.