Chicken curry with cauliflower

Boil the rice according to the instructions on the package.

Heat the oil in a frying pan and fry the curry paste for 1 min on low heat.

Cut the chicken fillet into pieces and chop the onion. Fry the chicken fillet for 5 minutes. Scoop the onion and cauliflower florets through and cook for another 2 minutes.

Pour the coconut milk with the chicken and the vegetables and bring it to the boil.

Turn down the heat and let it simmer gently over the pan in 15-20 min. With the lid on the pan.

Season the chicken curry with (freshly ground) salt and pepper. Slice the coriander.

Divide the rice over the bowls, spread the chicken curry over it and sprinkle with the coriander. Serve immediately.