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Sableguy
Chicken curry with cauliflower
Indian curry with cauliflower.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Heat the oil in a frying pan and fry the curry paste for 1 min on low heat.
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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.
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Pour the coconut milk with the chicken and the vegetables and bring it to the boil.
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Turn down the heat and let it simmer gently over the pan in 15-20 min. With the lid on the pan.
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Season the chicken curry with (freshly ground) salt and pepper. Slice the coriander.
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Divide the rice over the bowls, spread the chicken curry over it and sprinkle with the coriander. Serve immediately.
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Nutrition
505Calories
Sodium0% DV0g
Fat46% DV30g
Protein98% DV49g
Carbs3% DV9g
Fiber0% DV0g
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