Creamy coconut chicken curry (open cooking)

Name: Creamy coconut chicken curry (open cooking)
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 700 gram cauliflower; 1 garlic clove; 10 - 15 gram ginger, fresh root; 1 - 2 chilli, green, long; 200 gram brown onion; 20 gram olive oil; 90 gram tandoori paste; 30 gram tomato purée; 100 gram water; 20 gram almond, ground; 500 gram chicken leg meat, skinless, boneless; 1 teaspoon sea salt; 90 gram coconut cream; 6 sprig coriander, fresh

4.0 7 évaluations

Prép. 15min

Total 30min

6 portions

Ingrédients

cauliflower cut into florets (approx. 4 cm)
700 gram
garlic clove
1
ginger, fresh root
10 - 15 gram
chilli, green, long trimmed and cut into halves, plus extra sliced to garnish (optional)
1 - 2
brown onion cut into wedges (3-4 cm)
200 gram
olive oil
20 gram
tandoori paste (see Tips)
90 gram
tomato purée
30 gram
water
100 gram
almond, ground (see Tips)
20 gram
chicken leg meat, skinless, boneless cut into pieces (approx. 3 cm)
500 gram
sea salt
1 teaspoon
coconut cream
90 gram
coriander, fresh leaves only, torn into pieces, to garnish
6 sprig