Hard to resist: A quick curry with chicken and cauliflower

Curry and coconut milk is a great combination that gives every dish sour-spicy-sweet flavors. Ruth Oliver pairs it with a homemade stew of chicken, broccoli and cauliflower and serves it on a bed of white rice

The combination of coconut milk with curry paste which has a sour-spicy taste works great. The biggest difficulty in making this recipe is holding back and waiting a few minutes between the moment the dish is ready and the time you sit down to eat.

Ingredients for 6 dishes:

1/2 kg chicken breast cut into strips

3 tablespoons of flour

2 tablespoons of cornflour

3 tablespoons of olive oil

1 tablespoon peanut oil

2 crushed garlic cloves

1 teaspoon fresh ginger

1 tablespoon curry paste

1 tablespoon curry powder

1 can of coconut milk

2 heads of broccoli divided into florets

1 cauliflower divided into florets

1/4 cup lemon juice

1 tablespoon honey (optional)

salt

pepper

To serve:

roasted almonds/cashews

chopped fresh cilantro

white rice

Preparation instructions:

1. Put the flour and cornflour in a large plastic bag.

2. Put in the chicken strips and shake well to coat. Take out the strips when they are covered in flour.

3. Heat olive oil and peanut oil in a pot. Fry the chicken strips until they are slightly golden.

4. Add garlic, ginger, both types of curry and coconut milk. bring to a boil.

5. Add the broccoli and cauliflower florets. Season with salt, pepper, lemon (and honey if desired), mix and cook for about 5 minutes.

6. Turn off the heat, let the dish rest for another 5 minutes, sprinkle with almonds or cashews and coriander and serve with rice.

Ruth Oliver, in collaboration with Olive Tree Oil