Poultry: Cauliflower Curry with Chicken

Cauliflower Curry with Chicken


  • 1 tbsp. clarified butter
  • 1 tbsp. tomato puree
  • 1 bay leaves
  • 2 dl coconut milk
  • 1 lime, use only the juice
  • 1 onion, coarsely chopped
  • 1 tsp. ground coriander
  • 1 clove of garlic, coarsely chopped
  • 1.25 tsp. salt
  • a little ground cloves
  • 2 dl chicken bouillon
  • 500 g chicken breasts cut across into 1-cm-wide strips
  • 1 tsp. fennel seeds
  • 2 tsp. turmeric
  • 50 g salted peanuts
  • 1 tbsp. ginger, coarsely chopped
  • 1 red chilli, insides removed, coarsely chopped
  • 4 tbsp. water
  • 500 g cauliflower, cut into florets
  • 0.5 bunch coriander, coarsely chopped
Order the ingredients from COOP@home


Mix the chicken strips with the lime juice and turmeric, cover and leave to marinate in the fridge for approx. 30 mins. Heat the clarified butter in a wok or a wide-bottomed frying pan, sauté the onion and garlic then add the peanuts and remaining ingredients including the chilli and continue cooking for about 1 min. Place the mixture with the water in a measuring jug, finely puree and return to the pan. Stir in the tomato puree, pour in the coconut milk and stock, add the bay leaf and bring the liquid to the boil. Add the cauliflower and simmer for approx. 10 mins. Add the chicken, cover and leave for approx. 10 mins. over a medium heat, season with salt. Remove the bay leaf. Plate up the cauliflower curry with the chicken and scatter with coriander.


  • Poultry
  • 1h 15 Preparation/cooking time: ca. 45m + Marinate: ca. 30m
  • Servings For 4 people
  • Nutrition 375 Kcal