Indonesian chicken breast with mango

Ingredients for 4 servings:

• 1 mango(s)
• 1 bunch of spring onions
• 500 g chicken breast fillet(s) (without skin)
• 1 chili pepper(s), fresh
• 1 piece(s) ginger root (walnut-sized)
• 2 garlic cloves
• 1 tbsp Thai curry paste, yellow
• 4 tbsp oil for frying
• 100 ml chicken broth
• 2 tbsp Ketjap Manis (Indonesian sweet soy sauce)
• 2 tbsp soy sauce, light
• 1 can coconut milk (approx. 400 g)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the mango, remove the flesh from the stone, and then cut into cubes. Peel the ginger and garlic, then finely chop both with the chili pepper. Trim and slice the spring onions. Wash, clean, and dice the chicken breast. Heat a wok until dry, then pour in about 2 tablespoons of oil from the sides. Add the ginger, garlic, and chili mixture to the hot oil and sauté. Add the curry paste and stir-fry until fragrant. Remove everything from the wok. Add the remaining oil to the wok and fry the chicken cubes until browned. Add the spice mixture to the chicken and stir-fry vigorously until the spices are well combined. Deglaze with the chicken stock, ketjap manis, and soy sauce. Carefully scoop out only the thick, creamy top layer of the coconut milk with a spoon and add it to the wok. Add the mango cubes and spring onion rings and heat for about 3 minutes. Serve with rice.