Chicken breast in mango and coconut sauce

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 350 g leek, cut into rings
• 300 g mango(s)
• 20 g ginger
• 330 ml coconut milk (can)
• ½ tsp curry
• ½ tsp sambal oelek
• Salt
• pepper
• 100 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the meat, pat dry, and halve lengthwise. Place in an ovenproof dish. Peel the mango, remove the stone, and cut into wedges. Arrange the mango and leek rings on top of the chicken breast fillets. Peel the ginger and press it through a garlic press. Mix with coconut milk, curry, sambal oelek, salt, and pepper. Add the cream and pour over the meat. Cook in a preheated oven at approximately 200°C for 40–45 minutes. Serve with rice and baguette. Tip: Peaches, nectarines, or banana can be used instead of the mango. Per serving: Approx. 27 g protein, 16 g fat, 18 g carbohydrates.