Leek and mango chicken in coconut and turmeric sauce à la Roman

Ingredients for 2 servings:

• 2 chicken breasts
• 1 leek(s)
• 1 can of mango(s), approx. 425 g each
• 1 can of coconut milk, approx. 400 ml
• 4 tbsp soy sauce, dark
• salt and pepper
• 1 tsp curry powder or Chinese spice
• turmeric
• possibly sauce thickener
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Asian, simple

Wash the chicken breasts, pat dry, and cut into bite-sized pieces. Marinate the pieces with 2 tablespoons of soy sauce. Wash the leek and cut into rings. Sear the chicken breast in a wok or pan with a little oil. Add the leek and fry as well. Deglaze both with the coconut milk and season with soy sauce, salt, pepper, Chinese spice or curry powder, and turmeric. Simmer the dish until the leek is firm to the bite. Cut the mango into small pieces, add it to the wok or pan, and simmer briefly. Add half of the juice to create a fruity, salty flavor. Stir carefully, otherwise the mango will fall apart. Thicken the sauce slightly if desired. Rice goes best with this dish. Garlic, ginger, and/or chili can be added to the spices.