Tandoori chicken with cauliflower and snow peas

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 300 g cauliflower
• 200 g sugar snap peas
• 1 lime(s)
• 3 tbsp yogurt (3.5%)
• 2 tbsp tandoori masala
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 300 ml vegetable stock
• 100 g crème fraîche

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Wash the chicken, pat dry, and cut into large cubes. Wash and trim the cauliflower, then cut into smaller florets. Wash and trim the snow peas, then cut into diagonal pieces. Wash the lime, zest half of it, and squeeze out the juice. Mix the yogurt, tandoori sauce, and lime juice to make a marinade. Add the meat to the marinade and marinate for 1 hour. Cook the cauliflower in a large pot of plenty of salted water for about 15 minutes. After 10 minutes, add the snow peas to the pot and simmer for another 5 minutes. Drain the vegetables and rinse with cold water. Briefly sear the chicken in a pan in sesame oil. Deglaze with the vegetable stock and stir in the crème fraîche. Stir in the cornstarch, bring to a boil, and cook for about 1 minute. Add the cauliflower, snow peas, and lime zest to the pan and heat briefly in the sauce again. Arrange the tandoori chicken on plates and serve with rice as a side dish.