Curry – Chicken – Cauliflower

Standard

First, I wanted to make a cauliflower  soup from frozen veggs:

then I did what everyone does but nobody admits:  cooked from the backside recipe:

48 million polish-speaking population can stop at this point and just cook from the pic.

The rest of the world  follow the simplified version I actually cooked:

2 tablespoons olive oil

2 small chicken breasts

1 tablespoon green curry paste

1 garlic clove

small piece of ginger

1 pack (450g) frozen vegetables (cauliflower, carrots, potatoes, green onion, dill )

150 ml 3.5% fat milk

1 tablespoon soy sauce

fresh coriander

chicken stock cube

Crash the garlic clove and fry it for 1-2 mins together with minced fresh ginger. Add cubed chicken and fry for another 3-4 mins. Add vegetables, curry paste and add hot water: only so much to cover the vegetables. Add milk and simmer for 10-15 min. until vegetables are soft. I prefer not to allow a dish to cook for too long as its losing the nutrition values. As I am now in 30+ club I care nutrition, ecology and  pension schemes. So, add coriander, soy sauce, salt and pepper and enjoy mild curry for a lunch.

Calorie Count:

Whole dish: 550 kcals !!

let’s say we get 2 big portions from the above so this makes only 225 kcal per person! grrrreat

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