Chicken pan with mango

Ingredients for 4 servings:

• 200 g basmati
• 500 g chicken breast
• 2 cm ginger, fresh
• 1 tbsp sugar, brown
• Salt
• 1 pinch(s) of cayenne pepper
• 1 tbsp curry powder
• 1 pinch of chili powder
• 200 ml coconut milk
• 200 ml chicken broth
• 1 tbsp sauce (dim sum sauce or sweet chili sauce)
• 1 bunch of spring onions
• 2 mangoes, fresh
• 1 tbsp rapeseed oil
• 300 g carrot(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

low in calories, very tasty

Cook the basmati rice and keep warm. Cut the chicken breast into thin strips and slice the carrots. Finely chop the ginger. Heat the oil, sprinkle with sugar, add the carrots and ginger, and fry for 5 minutes. Add the meat and fry for about 3 minutes. Add the spices and deglaze with the coconut milk. Pour in the broth. Season to taste. Peel the mangoes and cut into pieces, and also finely slice the spring onions. Stir in the mango and spring onions and serve immediately with the rice.