Bart's Recipes
Cut the chicken breast into equal cubes of approximately two centimeters. Then rub the meat all over well with the turmeric. Check the cauliflower florets and cut any large pieces smaller, so all vegetables cook evenly.
Heat a dry skillet or wok with non-stick coating over medium heat, or use a small splash of oil. Sear the seasoned chicken cubes all over until they turn golden brown on the outside. This takes about five minutes. Stir the meat regularly.
Add the cauliflower florets to the pan and cook them briefly together with the chicken. Then pour in the coconut milk and stir everything together well. Bring the liquid gently to a boil, lower the heat and let everything simmer quietly for ten minutes until the sauce thickens slightly.
After the cooking time, check that the cauliflower has reached the desired tenderness and that the chicken cubes are completely cooked through. Divide the warm curry directly onto plates and serve the dish.
