Recipe for chicken curry with cauliflower and apples
Yum – chicken curry: When it just needs to be easy, classic, and really good!
I’ve jazzed up this version with a bit of cauliflower and apple cubes in the sauce, which provides a nice contrast to the spicy sauce.
This version is super easy – essentially everything is just put into the pot and simmers together while the rice cooks. At the end, the chicken is pulled apart for an extra delicious pulled effect, back in the pot with it, and then it’s ready.
There’s plenty of opportunity to vary this dish, for instance, try adding bell peppers or small carrot cubes to the sauce – or skip all the vegetables and serve it completely plain.
You can also go all-in ala “Rijsttafel” and serve small bowls with toppings like corn, pineapple, peanuts, pickled garlic, pearl onions, coconut flakes, and mango chutney – the only limit is your imagination.
Whatever you choose, it tastes wonderful and is a lovely, kid-friendly everyday dish.
Chicken Curry with Cauliflower and Apples
Ingredients
- 360 gram Rice + lightly salted water for cooking
- 1 pcs. Onion finely chopped
- Butter for frying
- 400 gram Chicken Fillet
- 1 can Coconut Milk 400 ml
- 7 gram Curry
- 4 gram Sugar
- 1 pcs. Stock Cube chicken
- 150 gram Cauliflower cut into small florets
- 1 pcs. Apples large - cut into small cubes
- Salt and Pepper optional
Instructions
- Set the rice to cook.
- Sauté the onions in a bit of butter until they are translucent.
- Add chicken fillet, coconut milk, curry, sugar, and bouillon cube to the pot – let simmer under lid for 10 min.
- Divide the cauliflower into small florets and cut the apples into cubes, add both to the pot after 10 minutes and let simmer for 15 more min.
- Take the meat out of the pot, shred it with 2 forks, put back in the pot, and stir.
- If desired, season the sauce with a bit of salt and thicken it, if you prefer.
- Serve with rice and a sprinkle of parsley