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Mango Peanut Chicken

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Ingredients for 3 servings:

  • 600 g chicken breast fillet(s)
  • ½ mango(s)
  • 1 stalk(s) leek
  • 3 tbsp coconut oil
  • 1 tbsp Thai curry paste, red
  • 4 tbsp peanut sauce
  • 1 can coconut milk
  • 1 tbsp tandoori paste
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Fry the chicken breast in coconut oil and season with salt, pepper, and curry paste. Chop the leek and mango, add them, and continue frying until the chicken is cooked but still tender. Deglaze with coconut milk and add peanut sauce. Finally, season with tandoori sauce, salt, and pepper. I serve it with a wild rice mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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