Coconut milk curry with chicken and cauliflower
Votes: 10
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Coconut milk curry with chicken and cauliflower - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chicken breasts, diced
- 1.5 cups broccoli florets
- 400 g canned tomatoes, coarsely chopped
- 2 tablespoons of vegetable oil
- 3 tbsp. red curry paste
- 1 onion, sliced along the grain
- 1.5 cups chopped carrots
- 1 teaspoon dried basil
- 3 cloves garlic, minced
- 1 and 1/4 cups coconut milk
- Zest of 1/2 lime, plus juice from a lime wedge per serving
- 1/4 cup chicken broth
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Cooking the dish according to the recipe:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the curry paste and onion, and cook, stirring frequently, for 5 to 6 minutes. Pat the chicken dry, season with salt and pepper, and add the remaining oil to the skillet.
Sauté the chicken in the onion and curry mixture until golden brown on all sides. Add the broccoli, carrots, basil, garlic, and lime and cook, stirring, for about 2 minutes. Pour in the coconut milk and chicken broth, add the tomatoes, and bring to a boil.
Simmer the chicken until cooked through and the sauce thickens, about 20 minutes. Squeeze a lime over the dish before serving.
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