House of Asia > Recipes > Curry with chicken, cauliflower and broad beans

Curry with chicken, cauliflower and broad beans

20 min

2 servings

slightly spicy

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A chef especially for you Jakub Kuroń has prepared a recipe for a delicious summer chicken curry with broad beans and cauliflower. Have you ever tried anything similar? We highly recommend it – it melts in your mouth! The dish is ready in just 20 minutes.

Ingredients

400 g chicken breast
2 garlic cloves
A piece of ginger (3 cm)
a cup of cauliflower florets
250 g broad beans
1 small cob of corn
can coconut milk 5-7%
2 tsp Massaman curry paste
3 tablespoons light soy sauce
1 tablespoon of coconut oil
fresh coriander
salt

A method of preparing

Boil the broad beans and corn on the cob in salted water for 5 minutes. Then set aside to cool. The vegetables can be tempered in ice water.
Heat coconut oil in a pan and fry the chicken cut into large cubes. When the meat is browned, season with salt and add grated ginger and garlic. Cook for another 1-2 minutes, then add the cauliflower florets, peeled broad beans, and corn kernels. Shake the coconut milk well and pour it into the pan. Add the massaman curry paste and soy sauce. Simmer over low heat for about 10 minutes.
Serve with rice noodles and fresh cilantro.