Chicken Mango Curry

Ingredients for 4 servings:

• 500 g carrot(s), sliced
• 500 g potatoes, diced
• 1 large onion(s), diced
• 3 garlic cloves, finely diced
• 10 g ginger, finely diced – more if desired
• 3 tsp curry, good quality
• 1 tbsp flour
• 500 g chicken breast, diced
• salt and pepper
• 500 ml chicken broth
• 1 mango(s)
• 2 tbsp mango chutney
• 1 can coconut milk, creamy

Instructions

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

Sweet and spicy curry with coconut milk and potatoes

Clean the vegetables and potatoes and cut into even cubes. Finely dice the onion and garlic. Dice the meat and sear it all over in hot frying fat. Season with salt and pepper and remove from the pan. Now fry the onion, garlic, carrots, potatoes, and ginger in the same pan. Add the curry and dust with flour, stirring briefly. Add the chicken stock and bring to a boil. After 5 minutes, add the seasoned meat again and simmer for about 10 minutes, until the potatoes and carrots are tender. In the meantime, peel the mango and dice the flesh. Add the mango chutney, mango cubes, and coconut milk and bring to a boil briefly. Season with salt and pepper and serve hot.