Chicken curry with chopped cauliflower

You can hardly think of something more delicious than ginger, coconut and curry in one dish. Get ready for the hustle and bustle at the dinner table with cooked chicken curry!

Ingredients

• CHICKEN CURRY
• 3 tbsp. l. Butter
• 1 pc Onion
• 1 tbsp. l. Ginger
• 1 pc Red pepper
• 1 tbsp. l. Red curry paste
• 450 g Chicken thighs
• 225 g Broccoli
• 75 g Green beans
• 750 g Coconut cream
• Salt and pepper
• Chopped Cauliflower
• 650 g Cauliflower
• 75 g Butter
• 0.5 tsp Salt
• 0.5 tsp Turmeric

Directions

1. Place a large skillet over medium heat and melt the butter or coconut oil in it.
2. Add onion, ginger, red chili and cook for about 5 minutes, or until mixture is flavorful and onion tender.
3. Add curry paste and chicken thighs to the mixture. Cook for 5-10 minutes until the meat is light brown. Add more butter or coconut oil as needed.
4. Add broccoli and green beans to the skillet.
5. Top up the coconut cream or milk (hard portion only) with the chicken Season with salt and pepper. Simmer the thighs for 15 minutes.
6. While the chicken is stewing, cook the shredded cauliflower.
7. Chopped Cauliflower
8. Chop the cauliflower (head and stem) by hand or using a food processor.
9. Melt butter or coconut oil in a skillet. Add chopped cabbage and cook over medium heat for 5-10 minutes, or until cabbage is slightly softer.
10. Add salt and turmeric while the cabbage is stewing.
11. You can also microwave shredded cauliflower as follows. Place it in a glass bowl, cover with plastic wrap and microwave for 5-6 minutes. Stir in butter or coconut oil and melt.