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INGREDIENTS
- 1 head of cauliflower
- 2 medium onions
- 3 cloves of garlic
- 1 handful of parsley
- 800 g chicken breast
- 2 mozzarella
- ½ lime juice
- 1 tablespoon curry powder
- 200 ml coconut milk
- Olive oil
- Salt
- Pepper
PREPARATION
- 1Slice the chicken breast. Mix the olive oil with the curry powder, then thoroughly rub it into all sides of the chicken breast slices. If the curry powder contains salt, do not add more salt. Preheat the oven to 200°C – if it has a grill function, use that.
- 2Place the marinated meat on a baking tray lined with baking paper. Pour the coconut milk over it and bake in the oven for 25-30 minutes. Slice the mozzarella, then after 20 minutes, place it on top of the meat. Then bake for another 5-10 minutes.
- 3While the chicken is baking, peel and chop the onion, and slice the peeled garlic. Break the cauliflower into florets and cut out the thicker parts. Chop the florets until they resemble rice. Sauté the onion in 1 tablespoon of oil until golden brown, then add the garlic and let it soften. After that, add the cauliflower and cook for about 5 minutes, or until tender. Season with salt and pepper. Finally, drizzle with lime juice and add the chopped parsley. Serve with the baked chicken and drizzle with a little coconut milk.
