Chicken thigh fillet: 1 kg (for 6 persons)
Rice: 600 g uncooked (for 6 persons)
Yellow curry paste: 50 g (approximately 1 tablespoon)
Cooking cream: 100 ml
Coconut milk: 100 ml
Garlic purée: 1 teaspoon
Cauliflower: 100 g
Diced onion: 25 g
Vegetable mix: 50 g
Parsley: 25 g
Chives: 25 g
Butter: 50 g
Step 1: Cut the chicken thigh fillet into pieces and lightly sauté it in a pan with the garlic purée, diced onion, and yellow curry paste. Make sure to cook the curry paste well to remove its raw flavour. Deglaze with the cooking cream.
Step 2: Cut the cauliflower into florets and add it, together with the vegetable mix, to the chicken. Add the coconut milk and let the curry simmer gently over low heat until the flavours are well combined. If necessary, thicken the sauce with a little cornstarch.
Step 3: Cook the rice until tender. Add butter and fresh herbs, then season with salt and pepper to taste.
Step 4: Plate the dish and serve.
