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Chicken korma with coconut-mango sauce

updated

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Ingredients for 2 servings:

  • 250 g chicken breast, shredded
  • e.g. paprika powder
  • e.g. curry powder
  • 1 onion(s)
  • 1 clove(s) garlic
  • 100 g sugar snap peas, diced
  • 100 g carrot(s)
  • e.g. rapeseed oil
  • ½ can coconut milk
  • 1 tbsp mild curry paste
  • e.g. lemongrass
  • e.g. soy sauce
  • ½ jar mango chutney, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Season the chicken breast with curry and paprika. Sear on all sides in hot rapeseed oil and set aside in a bowl. Quarter the onion and sauté in hot oil, then mince the garlic. Add the snow peas, carrots, and curry paste and fry. Stir in the mango chutney and return the meat to the pan. Pour in the coconut milk, bring to a boil, and season with lemongrass and soy sauce, if desired. Serve with rice.

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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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