Chicken, Mango, Curry – really the name already says why it’s worth cooking. If you’re looking for a quick and tasty meal, then you’re in the right place: In this Curry you have a mouthful of different tastes coming together – from spicy to fruity and sweet. Give it a try and let it make your taste buds happy.
Shopping List for 4 portions
500g chicken breast
400mL coconut milk
1 pinch organic lemon peel zest
3 tsp. honey
2tbs. curry powder
4-5 mint leaves
1 tsp. freshly grated ginger
1 tbs. sesame oil (or olive oil if you don’t have sesame oil)
Preparation Time: approx. 30 minutes
Directions for the Chicken Mango Curry:
Peel and chop the onion into small pieces. Cut the chicken breast into around 2 cm large pieces. Heat the sesame oil in a pan and fry the chicken breast and the onion until golden brown.
While the chicken and onion are frying, peel the mango and remove the pit. Cut into 2 cm cubes as well. Turn the heat for your pan down and add the curry and honey to the chicken.
Add the mango and peas to the pan, then add the lemon zest, and ginger. Tear, with your fingers, the mint leaves and add.
Finally, add the coconut milk and let simmer until it thickens a bit, is creamy and smooth.
While your chicken mix is simmering, prepare the rice. Now your rice and mango chicken curry are ready to serve.
To add an extra something you can serve with a dollop of sour cream or natural yogurt.