Chicken and vegetable curry with mango and rice

Ingredients for 1 servings:

• 100 g chicken breast fillet(s)
• ½ mango(s), peeled, flesh diced
• 1 chili pepper(s)
• ½ bell pepper(s)
• 3 large mushrooms
• ¼ zucchini
• ½ onion(s)
• 2 gherkins (pickled gherkins)
• 1 handful of bean sprouts
• ¼ liter vegetable broth or chicken broth or water
• 1 tbsp cream cheese, low-fat
• curry powder
• salt and pepper
• Soy sauce
• Desiccated coconut
• 1 tsp sesame oil or peanut oil
• 12 tbsp rice, whole grain, cooked
• possibly soy sauce

Instructions

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

low-fat, fruity, also suitable as dinner

Cut the chicken breast fillet into strips and season to taste. Heat the sesame oil in a large pan and sear the meat. If you have a nonstick pan, you don’t need any oil for frying! Finely chop the onion and sauté it. Dice the remaining vegetables and add them to the pan with the sprouts. Season to taste, if desired. Deglaze with the stock or water and simmer for 5-10 minutes. Stir in the cream cheese, add the mango and desiccated coconut, and season with curry powder. Simmer everything for another 2-3 minutes. If desired, add a little soy sauce to taste. Brown rice goes best with this dish.