Chicken curry with mango and cashew nuts

Ingredients for 2 servings:

• 300 g chicken breast
• 300 g basmati rice
• 4 tbsp vegetable oil, e.g. rapeseed oil
• 3 tbsp, heaped curry paste, yellow
• 3 small onions
• 1 m.-large bell pepper(s), red
• 1 m.-large Pepper, red
• 4 tbsp soy sauce
• 4 tbsp wok sauce
• 60 g cashew nuts
• 120 g mango pulp
• 1 garlic clove(s)
• 3 cm ginger
• 2 spring onions
• 2 tsp sesame oil
• 1 bunch of coriander leaves
• 1 n. B. Salt
• n. B. water

Instructions

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

Cook the rice in a pot or rice cooker with a little salt, half of the soy sauce and stir-fry sauce, a piece of ginger, and enough water. Dice the chicken breast. Fry in a wok with half of the vegetable oil and lightly salt. Finely slice the onions and chili peppers. Finely chop the garlic and the remaining ginger. Add everything to the chicken and continue to fry until the onions are translucent. Remove everything from the wok. Slice the bell peppers and ring the spring onions. Briefly sauté in the remaining vegetable oil. Add the cashews and curry paste. Deglaze with about 200 ml of water, the remaining soy sauce, and the stir-fry sauce. Return the chicken and mix well. Dice the mango flesh. Add it with the sesame oil and heat briefly. Garnish with coriander.