Fruity chicken curry with mango and coconut milk

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 piece(s) ginger, size according to taste
• 200 g basmati rice
• Salt
• 600 g chicken fillet(s)
• 2 tbsp oil
• 1 tbsp curry powder
• 300 ml broth
• 400 ml coconut milk
• 150 g peas, frozen
• 1 bunch of spring onions
• 1 mango(s)
• 2 tbsp lemon juice
• Desiccated coconut
• Coriander leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Serve with rice

Peel and finely dice the onion and ginger. Cook the rice in boiling salted water according to the package instructions. Wash the meat and pat dry. Heat oil in a pan and brown the meat, turning occasionally. Season with salt and pepper and remove. Sauté the onion and ginger in the hot frying fat. Dust with curry powder and add 250 ml of stock and coconut milk. Stir in the peas and meat and bring to a boil. Simmer over medium heat for 10-12 minutes. Trim the spring onions and slice into rings. Peel the mango. Cut the flesh from the stone and dice half. Puree the remaining mango with lemon juice and the remaining stock. After 6-8 minutes of cooking, add the spring onions, diced mango, and the puree to the sauce. Slice the meat. Serve with rice and sauce and garnish with desiccated coconut and coriander.