Brazilian chicken with coconut milk and mango

Ingredients for 2 servings:

• 1 onion(s), finely chopped
• 300 g chicken breast, cut into strips
• 1 mango(s), diced
• 2 garlic cloves, squeezed
• 2 tomatoes, quartered
• 125 ml coconut milk, unsweetened
• 1 bunch of coriander leaves
• 2 tbsp olive oil
• 1 tsp sambal oelek
• Turmeric powder
• Cumin powder
• salt and pepper
• 1 cup rice, parboiled
• 1 garlic clove(s), squeezed
• 1 tbsp olive oil
• 2 cups water

Instructions

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

served with rice

For the rice, roast the garlic in olive oil and then add the uncooked rice and let it cook for about 1 minute until translucent. Pour water over the rice, stir briefly again and cook until translucent, do not stir again. Cook the onion in olive oil until translucent. Add the garlic and fry briefly. Add the chicken and fry until crispy. Add the quartered tomatoes and sauté for about 5 minutes. Season the chicken with sambal oelek, turmeric, cumin, salt and pepper and pour in the coconut milk. Add the coriander and mango and let it simmer over low heat for about 10-15 minutes until the meat is cooked. Serve the dish with the rice.