Chicken Curry with Cauliflower and Mango
- 1 small Cauliflower (500 grams)
- 2 yellow Bell pepper
- 2 onions
- 1 garlic
- 1 Red chile pepper
- 3 tablespoons vegetable oil
- 2 tablespoons mild Curry powder
- 1 tablespoon Madras curry powder (spicy)
- 800 milliliters Chicken broth (Finished product)
- 200 milliliters Whipped cream
- 1 can (400 ml, unsweetened) Coconut milk
- freshly ground pepper
- 2 Chicken breasts (250 grams)
- 6 sprigs cilantro
- 1 Mango
- Lime juice (to taste)
Rinse cauliflower, trim and divide into florets. Cook cauliflower in a pot of boiling salted water for 5 minutes. Rinse bell peppers, cut into quarters, remove seeds and ribs and cut into pieces. Peel onions and garlic and dice. Rinse chile peppers, cut in half, remove seeds and ribs and finely chop. Drain cauliflower and rinse with cold water.
Heat oil in a pot, saute onion and garlic until soft. Add curry powder and madras curry powder, mix well. Add cauliflower, saute briefly, add bell peppers and chile peppers, mix and saute briefly. Deglaze the pot with broth and let simmer uncovered. Add coconut milk, mix and heat.
Cut chicken breast into bite-size cubes. Rinse cilantro leaves, shake dry, set aside a few leaves for garnish and finely chop. Add chicken and chopped cilantro to the pot and cook for 6 minutes. Peel mango, cut fruit from core and dice. Add mango to the pot, mix and season with salt, pepper and lime juice. Serve in deep plates garnished with reserved cilantro leaves.