Chicken Balti

Ingredients

• 300 g cauliflower
• 500 g chicken breast fillet
• peanut oil (for frying)
• 1 onion
• Salt
• curry powder
• Cumin
• chili powder
• 3 tbsp water
• 500 g canned tomatoes
• 1 green bell pepper
• 2 Garlic cloves
• 2 sprigs fresh parsley (for garnish)

Instructions

1. 1.

   Bring water to a boil in a pot for the cauliflower.

2. 2.

   Divide the cauliflower into evenly sized florets and cook in boiling water until al dente. Then cool the vegetable under cold running water and drain.

3. 3.

   Cut the chicken breast fillets into about 3 cm pieces. Peel the onions and cut them into thin half-rings.

4. 4.

   Heat some oil in a wok and brown the meat all around, then set aside. Add the onions, brown them as well, season heavily, add the water and let everything simmer slightly. Then add the tomatoes, stir in the meat and simmer for about 5 minutes.

5. 5.

   Clean the bell pepper and garlic cloves. Slice the pepper into strips, dice the garlic finely and add both to the wok. Continue cooking together until the meat is cooked through and the liquid has reduced somewhat. Just before the end of the cooking time add the cauliflower and heat it together once more. Finally taste the dish, adjust seasoning if needed and serve garnished with chopped parsley.