Summary

Ingredients

• 1 kg chicken breast fillet (s)
• 1 kg broccoli, fresh
• 1 pack curry paste, red
• 600 ml coconut milk, completely liquid
• 2 bottles Cremefine for cooking
• 1 teaspoon curry powder, yellow, to taste
• 3 cloves garlic
• 4 tablespoon honey, to taste
• salt
• Pepper, very little
• nutmeg
• milk
• Sauce thickener
• 600 g basmati rice

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Instructions

1. First cut the chicken breast fillet into small cubes. Divide the broccoli normally into florets, of course, if fresher is used.
2. Then put two pots of salted water on top and let them get hot. While the water is getting hot, salt the chicken breast fillet and fry it in a high pan or saucepan. As soon as the water in one pot boils, blanch the broccoli.
3. When the chicken breast is well seared and almost done, add the red curry paste and garlic to the pan and continue to stir fry with the chicken breast fillet. Then you put the coconut milk in the pan and stir well again so that the curry paste mixes with it. Bring to a boil. Then you add the two bottles of Cremefine, normal cream would certainly work instead.
4. Don`t forget the broccoli in between, don`t let it get too soft. Now you can taste the sauce with yellow curry powder, salt, a little pepper, a little nutmeg and lots of honey. Finally add the broccoli to the sauce.
5. If there is not enough sauce, add a little milk or if the sauce is too runny. Thicken with a little sauce thickener. Everyone has different preferences. I prefer the sauce a little more liquid on this dish.
6. Cook the Basmati rice in the second pot according to the instructions on the packet so that it is ready at the same time as the sauce.