Turmeric chicken on cauliflower purée

Turmeric chicken on cauliflower purée: tender chicken with turmeric and garlic, served with creamy cauliflower made with butter and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 330 kcal per serving
• Protein: 46 g
• Fat: 12 g
• Carbs: 6 g

Ingredients

• 400g chicken breast fillet
• 400g cauliflower
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp ground turmeric
• 1/2 tsp garlic powder
• 1 pinch of black pepper
• 1 pinch of sea salt

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · sieve

1. Break the cauliflower into florets and boil in salted water until soft enough to mash easily with a fork.
2. Meanwhile, cut the chicken breast into pieces and mix thoroughly with the turmeric, garlic powder, sea salt and black pepper.
3. Heat the olive oil in a frying pan and fry the chicken until golden brown all over and cooked through. Then keep warm briefly.
4. Drain the cauliflower very well and let it steam dry so the purée doesn't turn watery. Then blend it with the butter until smooth and season to taste with sea salt.
5. If needed, toss the chicken briefly in the pan again so everything is evenly hot.
6. Spoon the cauliflower purée onto plates and arrange the golden turmeric chicken on top.

Good to know

A plate like this is pure comfort. Warm, creamy, golden – and yet clear and straightforward. Just right when you want something savoury that doesn't feel heavy.

Swaps

Butter → ghee (heavily clarified, contains only traces of lactose). Chicken breast → skinless chicken thighs (usually juicier, a little more iron and zinc). Cauliflower → broccoli (more fibre and folate). Olive oil → avocado oil (heat-stable, with mainly monounsaturated fats).

Allergens

Contains milk from the butter; ghee contains only traces of lactose. Usually well suited to children if mildly seasoned, and fine in pregnancy as long as the chicken is cooked through.