Curry with chicken, mango and vegetables

Ingredients for 2 servings:

• 400 g chicken breast
• 1 onion(s)
• 2 bell peppers, red and yellow
• 1 m.-large zucchini
• 1 mango(s), fresh
• ½ can coconut milk, creamy
• 150 ml vegetable stock
• 3 tsp curry paste, yellow
• 1 tsp tomato paste
• salt and pepper
• 1 tbsp coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

low carb, fruity-exotic

Dice the vegetables and mango. Dice the chicken breast. Heat the coconut oil in a pan and fry the onions with the chicken pieces. Season with salt and a little pepper. After a few minutes, add the curry paste and fry briefly. Now add the diced bell pepper and zucchini and fry briefly. Then deglaze with the vegetable stock and coconut milk and bring to a boil, stirring. Add the tomato paste and stir again. Let everything simmer gently for 5 minutes. Stir in the diced mango during the last few minutes and heat through. For a low-carb version, you can serve it with cauliflower “rice,” or simply eat it on its own.