|350 g||chicken breast|
|750 ml||hollandaise sauce|
|2 tbsp||curry powder|
|150 g||salty crackers|
|oil for frying|
|butter for greasing|
Juliénas cru, Beaujolais
Medium-bodied wish a wild flavor and high acidity, this Beaujolais pairs well with the intense creaminess of this casserole.
Preheat the oven to 180°C/360°F. Bring water to a boil and salt generously. Cut the cauliflower into florets and cook in salted boiling water for approx. 4 - 5 min. Strain califlower into colander and drain.
In another pot of boiling, salted water, cook the farfalle until al dente and strain into colander and drain.
Finely chop the chili. Cut the chicken breast into bite-sized pieces. Put the hollandaise sauce in a medium bowl and add curry powder and chopped chili. Whisk well and season with salt and pepper. Heat oil a pan and sauté the chicken for approx. 5 min.
Put the salty crackers in a food processor and finely grind.