Chicken strips on fried sweet potatoes with peppers and carrots in curry-mango-coconut cream

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 tbsp soy sauce
• 1 tbsp peanut oil, roasted
• n. B. Pepper, black, from the mill
• 900 g sweet potatoes
• 2 large carrots
• 2 bell peppers, red
• 4 spring onions
• 200 ml chicken broth
• 1 small lime(s), juice
• 3 tbsp oil for frying
• 150 g mango(s), fresh or frozen
• 15 g ginger root
• 2 garlic cloves
• 400 ml coconut milk, creamy
• 1 tbsp rice vinegar
• 1 tsp curry paste, yellow
• 1 tsp fish sauce
• ½ tsp Sriracha sauce
• 1 tbsp desiccated coconut
• 1 tsp smoked paprika powder
• ¼ tsp salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the sweet potatoes and cut into approximately 2.5 cm cubes. Peel the carrots and finely slice (3 mm). Wash the bell peppers, removing the stems, cores, and white inner pith. Dice or slice the bell peppers into strips. Wash the spring onions. Cut the white parts into wider rings and the green parts into narrow rings and store them separately. Chop the mango into small pieces or thaw the frozen cubes (if using a fresh mango, you can also use the remaining flesh around the core). Peel the ginger with a vegetable peeler and then roughly dice. Peel the garlic and roughly dice. Cut the chicken breast into strips. For the cream, place the mango, ginger, garlic, rice vinegar, curry paste, fish sauce, sriracha sauce, desiccated coconut, and smoked paprika in a tall, narrow bowl and blend until smooth. Season with salt to taste. Heat half of the oil in a high, wide frying pan and sear the sweet potato cubes over high heat for about 4 minutes. Stir or toss the contents of the pan to prevent the sweet potato cubes from browning too much on one side. Add the remaining oil and the carrot slices and roast for another 3 minutes. Reduce the heat slightly, add the bell peppers and fry for another 2 minutes. Finally, add the white parts of the spring onions and fry for about 1 minute. Deglaze everything with the chicken stock, bring to a boil briefly, and simmer with the lid on for about 4-5 minutes over medium heat until the sweet potatoes are tender. Then pour the pureed cream into the pan, stir, and heat until hot, at most until the first bubbles appear. Do not let the cream boil. Season to taste with fresh lime juice. Meanwhile, heat the peanut oil in another pan and briefly fry the chicken strips on all sides, ensuring no raw bits remain. Deglaze with the soy sauce and cook while stirring. Continue frying until the meat is crispy brown. Towards the end, season generously with freshly ground black pepper. When serving, add the chicken strips to the vegetables and sprinkle with the raw green spring onion rings. Tip: If desired, you can garnish with desiccated coconut. Notes: Vegans can omit the meat, use vegetable broth instead of chicken broth, use soy sauce instead of fish sauce, and add a little more salt at the end. The portion size will be smaller, as there is naturally less meat in the dish. By only heating the cream and not boiling it, the fresh flavors of the mango and ginger are retained. The coconut flavor also remains in the dish. If possible, use creamy coconut milk with a high coconut content, otherwise the cream will become too runny.