Curry Mango Chicken

Ingredients for 3 servings:

• 600 g chicken breast fillet(s)
• ½ bunch of spring onions
• 200 g coconut milk
• 1 mango(s)
• 3 tbsp curry powder
• Salt
• pepper
• olive oil
• 6 tbsp flour
• 100 ml vegetable stock
• 200 g cream
• some milk
• 2 tbsp butter
• Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cut the chicken breast fillet into bite-sized pieces and season with a little curry, salt, pepper, and paprika. I usually add a little olive oil and marinate the meat, so I don’t need any more oil when searing. Briefly sear the meat all over and keep warm. In the same pot, fry the finely chopped spring onions. Melt the butter and slowly add the flour. Stir vigorously, add the curry, and deglaze with the stock and coconut milk. Add the diced mango and let everything simmer for a bit. Then add the cream and season with salt and pepper. If the sauce is still too thick, you can thin it with milk or vegetable stock. Now add the meat back to the sauce and simmer for another 10 minutes. Rice goes best with it.