Caramelized chicken strips on bell pepper and carrot vegetables with apple in curry-mango cream

Ingredients for 2 servings:

• 280 g chicken breast fillet(s)
• 4 tsp soy sauce
• 2 tsp peanut oil, roasted
• 2 tsp raw cane sugar
• 1 tbsp cornstarch
• 1 bell pepper(s), red
• 150 g carrot(s)
• 1 apple, green
• 2 small onions
• 1 tbsp oil for frying
• n. B. Salt
• 1 tbsp parsley, frozen
• 2 dashes lime juice
• 125 g mango(s), ripe
• 125 g crème fraîche
• 1 garlic clove(s)
• 2 tsp curry paste, yellow
• 2 tsp soy sauce
• 1 tsp apple cider vinegar
• ½ tsp Sriracha sauce
• 1 tsp garam masala

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the meat into thin strips. For the marinade, mix the soy sauce, peanut oil, and raw cane sugar in a bowl and add the meat strips. Mix everything together well and refrigerate until ready to use. Wash the peppers, remove the stems, seeds, and white inner pith, then cut the peppers into strips. Peel the carrots and slice them into approximately 3 mm thick slices. Wash the apple, slice it open, remove the core, then dice the apple with the skin on. Peel the onions and finely dice them. Peel and dice the mango. Peel and roughly chop the garlic. In a narrow, tall container, combine the crème fraîche, curry paste, soy sauce, apple cider vinegar, sriracha, and garam masala. Add the mango and garlic and puree everything with an immersion blender until creamy. Heat the wok and sear the marinated meat over high heat for about 1 minute, stirring or tossing. Then sprinkle the starch over the meat and toss or stir well to combine the starch and the meat. Continue to roast for another 1-2 minutes over high heat. Remove the meat from the wok and keep warm. Heat the oil in the empty wok for frying. Add the sliced ​​carrots and roast over high heat for about 1 minute. Reduce the heat to about 2/3, then sauté the onions and peppers for about 3 minutes. Add the apple pieces and sauté for another 2 minutes. Now add the pureed curry mango cream to the wok. Mix everything together, bring to a boil briefly, and simmer for a few more minutes over low to medium heat until the vegetables are cooked but still firm to the bite and the apple has not fallen apart. Finally, add the parsley and heat through. Season to taste with salt and a little lime juice. When serving, sprinkle the caramelized meat strips over the vegetables. I served it over basmati rice. Tips: The curry mango cream also works well as a cold dip. Prepare the cream as described above and then mix it with parsley and lime juice. To make the dip stickier, add more crème fraîche or chill it in the refrigerator for a while. You can also use thawed frozen fruit instead of fresh mango. If you only have curry powder and no curry paste, or no garam masala spice mix, you should at least add ginger powder and a pinch of cinnamon to the curry powder. If you don’t have sriracha sauce, add a few chili flakes for a kick. The final dish should be only slightly spicy so that the other flavors, especially the fruity ones, still have a chance to shine.