Crunchy Mango Curry with Chicken

Ingredients for 4 servings:

• 400 g chicken fillet(s) (chicken inner fillet)
• 2 onions
• 3 carrots
• 1 clove(s) garlic
• possibly soy sauce
• 2 tbsp, heaped curry
• 1 tsp paprika powder
• 2 tbsp tomato paste
• 1 can of mangoes
• 1 tbsp sambal oelek
• 300 ml white wine or cider
• 1 cup of rice (cup size 250 ml)
• 2 cup(s) chicken broth or vegetable broth
• 2 spring onions
• 2 tbsp peanuts, roasted
• salt and pepper
• Sugar
• e.g. cream
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, healthy, spicy

Chop the chicken fillets into small pieces, season with salt, pepper, paprika, 1/2 tbsp curry powder, and a little soy sauce if desired. Mix everything together and let marinate briefly. Peel/de-seed the carrots and onions and dice both. Peel and finely chop the garlic. Dice the mango and reserve the juice. Heat a little oil in a saucepan, add the rice and 1 tbsp curry powder, and sauté briefly. Deglaze with the stock and let it swell over low heat, stirring frequently. If the liquid evaporates but the rice isn’t ready, add more stock. Meanwhile, heat the oil in a pan. Sauté the carrots and onions. Add the meat and fry briefly. Add the tomato paste and fry. Add the remaining curry powder and garlic. Add the mango and deglaze everything with the mango juice. Let it simmer briefly. Add the sambal oelek. Add the white wine and let it simmer again. Season to taste and add salt, pepper, and sugar if necessary. If more liquid is needed, add more broth. Finely slice the spring onions and chop the peanuts. Stir in a dash of cream, if desired, and serve with the rice. Sprinkle the spring onions and peanuts on top.