Chicken curry with spicy vegetables and bulgur wheat
Serves: 2 Time: about 45 minutes
10 1/2 oz chicken fillet
1 tbsp curry
1 tsp sambal oelek
1/2 chicken bouillon cube
1 cup coconut milk
7 oz fresh broccoli
2 tbsp olive or rapeseed oil
1 tbsp water
Pinch of cayenne pepper
1 clove of garlic, pressed
4 1/2 oz bulgur wheat
1 cup water
Freshly ground black pepper
On the side: mango chutney, finely chopped parsley
- Place the silicone molds in the Omnia mold. Strip the chicken fillets and place in a bowl. Mix in the curry, sambal oelek, crumbled bouillon 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 mold.
- 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. Place the vegetables into a quarter silicone mold.
- Pour the bulgur wheat into a quarter silicone mold. 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.