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 g cauliflower; 1 garlic clove; 10 - 15 g fresh ginger; 1 - 2 fresh long green chillies; 200 g brown onion; 20 g olive oil; 90 g tandoori paste; 30 g tomato paste; 100 g water; 20 g almond meal; 500 g skinless, boneless chicken thighs; 1 tsp sea salt; 90 g coconut cream; 6 sprigs fresh coriander

4.6 269 évaluations

Prép. 15min

Total 30min

6 portions

Ingrédients

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