Curry in Coconut Milk with Chicken and Cauliflower – Detailed cooking recipe. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 diced chicken breasts
- 1.5 tbsp. broccoli inflorescences
- 400 gr. canned tomatoes, chopped coarsely
- 2 tbsp. l vegetable oil
- 3 tbsp. l red curry paste
- 1 onion, cut along the fibers
- 1.5 tbsp. chopped carrots
- 1 tsp dried basil
- 3 cloves of chopped garlic
- 1 and 1/4 Art. coconut milk
- 1/2 lime zest, plus juice with lime wedges per serving
- 1/4 Art. chicken broth
Recipes with similar ingredients: chicken breasts, tomatoes, milk coconut, curry paste, broccoli, carrots, lime juice, onions, garlic, basil
Recipe preparation:
- In a large frying pan over medium heat, heat 1 tbsp. l oils add curry paste and onion, fry often stirring for 5 to 6 minutes. Drain the chicken, sprinkle with salt and pepper and add the remaining butter in the pan. Fry the chicken in a mixture of onion and curry until golden color on all sides. Add broccoli, carrots, basil, garlic and lime and cook, stirring, for about 2 minutes. Pour in coconut milk and chicken stock, add tomatoes and bring to boiling. Stew the chicken until cooked and until the sauce thickens about 20 min Squeeze lime juice on the dish before serving.
