Creamy Chicken Curry with Turmeric and Coconut Milk

Cut the chicken breast into strips. Peel the carrots and slice them. Finely chop the onion and crush the garlic.

Heat 1 tbsp olive oil in a deep pan, add the chopped onion and sauté over medium heat for approx. 2 minutes. Then add the cauliflower and carrot slices and fry everything for another 5 minutes. Stir in the garlic, turmeric, and curry powder, pour in the vegetable broth, cover, and let the mixture simmer for approx. 10 minutes over medium heat.

Meanwhile, heat 1 tbsp olive oil in a second pan, add the chicken breast strips and fry until golden brown over medium heat for approx. 10 minutes. In parallel, cook the basmati rice in salted water according to package instructions.