Indian sweet potato, zucchini and chicken stir-fry

Ingredients for 3 servings:

• 1 large sweet potato(s)
• 1 m.-large zucchini
• 400 g chicken breast fillet(s)
• 1 mango(s)
• 250 ml coconut milk
• 3 small onions
• 3 garlic cloves
• ½ tsp cinnamon powder
• 1 tbsp galangal
• 1 tsp vegetable broth
• oil
• some salt and pepper
• some lemon juice
• some paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with coconut milk and mango

Peel the sweet potato and then thinly slice it with a vegetable peeler. Cut the zucchini into bite-sized pieces and the chicken breast fillet into strips. Salt the meat. Peel and finely chop the onions and garlic. Peel the mango and cut it into bite-sized pieces (not too small!). Fry the sweet potato slices, onions, garlic, and the salted chicken breast strips in a pan. Add the zucchini about 5 minutes later and fry. Deglaze the pan with the coconut milk, add the spices (cinnamon, galangal, vegetable stock, salt, pepper, paprika), and simmer gently. Season with lemon juice, then add the mango pieces and simmer gently for 3-4 minutes or just let it simmer. Serve with basmati rice, potatoes, or noodles, depending on your preference.