Indian Style Cauliflower Pan with Chicken Breast Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 head cauliflower
- 500 g chicken breast, raout
- 250 g herbal cream cheese
- salt and pepper
- turmeric
- 1 large onion (s)
- 3 cloves garlic
- Ginger powder or fresh ginger
- 1 tablespoon honey
- 3 splashes oil for frying
- paprika powder, noble sweet
- Harissa
- curry powder
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower and cut into small florets. Then cook in salted water for about five minutes so that it is still firm to the bite. Take out and let cool. Catch the cooking water.
- Marinate the poultry ragout for about 1/2 hour with the oil, turmeric, paprika powder, salt and pepper.
- Cut the onion and garlic into small cubes.
- After marinating, sear the meat in a large pan. Then add the onion and garlic and sauté as well. Now add the cauliflower and stir well. Add approx. 1 - 2 scoops of the cauliflower water to deglaze and then stir in the cream cheese to thicken.
- Season everything with curry and ginger powder and harissa. Finally, add the honey, which gives the whole thing a harmonious note.
- I served basmati rice with it. But it also tastes good with any other rice, such as yasmine rice or fragrant rice.
- This cauliflower and chicken meat pan can also be eaten without a side dish because it is very productive and makes you feel full.
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