Chicken curry with mango and coconut milk

Ingredients for 4 servings:

• 4 chicken breast fillets (skinless and boneless)
• 2 tbsp oil
• salt and pepper
• 20 g butter
• 1 mango(s)
• 2 garlic cloves
• 1 bunch of spring onions
• 1 piece(s) ginger, walnut-sized
• 1 red chili pepper(s)
• 2 tbsp curry powder, hot or mild, according to taste
• 1 can coconut milk, unsweetened, 400 ml
• 200 ml chicken broth
• possibly desiccated coconut, dry roasted
• 2 large tomatoes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very fruity and easy to prepare

Briefly rinse the chicken fillet, pat dry, trim, and dice. Fry in a pan in heated oil, remove, and season with salt and pepper. Peel the mango, remove the stone, and dice. Peel the garlic cloves and finely dice. Clean and rinse the spring onions, halve them lengthwise, and cut into rings. Peel the ginger, dice or grate very finely. Split the chili pepper lengthwise, remove the seeds, and cut into rings. Add the butter to the frying fat, briefly sauté the mango, garlic, ginger, spring onions, and chili, and remove from the pan. Add the curry powder to the frying fat and roast briefly. Deglaze with coconut milk and chicken stock and simmer uncovered until the sauce has thickened slightly. Season with salt and pepper. Blanch the tomatoes, rinse, peel, deseed, and dice. Add the meat, mango mixture, and diced tomatoes to the sauce and heat briefly. Serve sprinkled with coconut flakes, if desired. Serve with rice, chapati, or naan.