Thai curry chicken with broccoli

Ingredients for 5 servings:

• 1 kg chicken breast fillet(s)
• 1 kg broccoli, fresh
• 1 pack of red curry paste
• 600 ml coconut milk, completely liquid
• 2 bottles of Cremefine for cooking
• 1 tsp curry powder, yellow, to taste
• 3 cloves garlic
• 4 tbsp honey, to taste
• Salt
• Pepper, very little
• nutmeg
• Milk
• Sauce thickener
• 600 g basmati rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, cut the chicken breast fillet into small cubes. If using fresh broccoli, cut it into florets as usual. Then bring two pots of salted water to a boil and bring to a boil. While the water is heating, salt the chicken breast fillet and fry it in a deep pan or saucepan. As soon as the water in one pot is boiling, blanch the broccoli. When the chicken breast is well seared and almost cooked through, add the red curry paste and garlic to the pan and continue to stir-fry with the chicken breast fillet. Then add the coconut milk to the pan and stir well again to mix the curry paste. Bring to a gentle boil. Then add the two bottles of Cremefine; regular cream would certainly work instead. Don’t forget to stir in the broccoli occasionally; don’t let it get too soft. Now season the sauce with yellow curry powder, salt, a little pepper, a little nutmeg, and plenty of honey. Finally, add the broccoli to the sauce. If there’s not enough sauce, add a little milk, or if the sauce is too runny, thicken it with a sauce thickener. Everyone has different preferences. I prefer the sauce for this dish a little runnier. Cook the basmati rice in the second pot according to the package instructions, ideally at the same time as the sauce.