Chicken and Potato Curry with Beans and Cauliflower
Ingredients
- For the chicken potato curry
- 2 Chicken breasts (each about 180 g)
- 1 onion
- 1 Dried Morel
- 4 large, starchy potatoes
- 4 Tbsps vegetable oil
- 4 Tbsps dark soy sauce
- 1 Tbsp mild Curry powder
- 150 milliliters Vegetable broth (plus more if needed)
- 150 milliliters Whipped cream
- For the vegetables
- 1 Cauliflower (cut into florets)
- 300 grams Green beans (rinse and cut into 3 cm pieces)
- 2 sprigs cilantro
- salt
- peppers
Preparation steps
For the chicken potato curry: Place morels in a bowl. Cover with warm water and allow to soak for 15 minutes. Drain the morels and coarsley chop. Rinse the chicken and cut into 1.5 cm (approximately 1/2 inch) cubes. Peel and dice the potatoes. Peel and finely chop the onion.
Cook the potatoes in boiling salted water until knife-tender, about 20 minutes. Rinse cilantro, shake dry and coarsely chop. Drain the potatoes.
For the vegetables: Cook the cauliflower in boiling salted water until tender, about 12-15 minutes. Add the beans and cook until al dente, about 6 minutes.
For the chicken potato curry: Meanwhile, heat the oil in a skillet. Add the morels, chicken and onions, and cook briefly. Stir in the curry powder and broth. Cover and simmer, covered, for 5-10 minutes. Stir in the potatoes, soy sauce and cream. Simmer until heated through. Season with salt and pepper to taste. Add additional vegetable stock if necessary.
Drain the cauliflower and beans thoroughly and stir into the chicken curry. Stir in the chopped cilantro. Place the curry in a large serving bowl and serve immediately.
