Chicken curry with spicy vegetables and bulgur wheat
Serves: 2 Time: about 45 minutes
300 g chicken fillet
1 tbsp curry
1 tsp sambal oelek
1/2 chicken stock cube
250 ml coconut milk
200 g fresh broccoli
2 tbsp olive or rapeseed oil
1 tbsp water
Pinch of cayenne pepper
1 clove of garlic, pressed
125 g bulgur wheat
250 ml water
Freshly ground black pepper
On the side: mango chutney, finely chopped parsley
- Place the silicone moulds in the Omnia mould. Strip the chicken fillets and place in a bowl. Mix in the curry, sambal oelek, crumbled chicken stock cube, a pinch of salt, and a pinch of freshly ground black pepper. Pour in the coconut milk and stir well. Place the chicken in the larger, half silicone mould.
- Cut the broccoli into florets. Rinse and trim the leek. Mix the oil, water, cayenne pepper, a pinch of salt, and a pinch of freshly ground black pepper in a bowl. Peel and crush the garlic clove. Add the broccoli and leeks and mix well. Put the vegetables into a quarter silicone mould.
- Pour the bulgur wheat into a quarter silicone mould. Sprinkle with a pinch of salt. Pour in the water and stir.
- Cook on a medium heat for 10 minutes. Reduce the heat to low and cook for another 15 minutes.
Serve the chicken curry with bulgur wheat, vegetables and mango chutney. Garnish the top with parsley, if you wish.