Chicken Fillet with Cauliflower Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 ml vegetable stock
- 500 ml milk
- 800 g cauliflower
- salt and pepper
- 4 chicken fillet (s)
- 2 tablespoons oil
- 2 tablespoon margarine
- 1 tablespoon flour
- 1 tablespoon curry powder
- 300 g peas (frozen)
Print Recipe
Pin Recipe Instructions
- Cut the cauliflower into florets. Cook in the vegetable stock for approx. 12 minutes. After 8 minutes add the peas and cook at the same time. Drain the vegetables and collect the broth.
- Heat the margarine. Sweat the flour and curry powder in it. Add the stock and milk while stirring. Simmer for 2 - 3 minutes. Season to taste with salt and pepper. Then add the vegetables to the sauce and heat.
- Salt and pepper the meat and fry in the oil for about 10 minutes. Rice goes well with it.
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