Mango chicken curry

Ingredients for 3 servings:

• 300 g chicken breast fillet(s)
• 1 mango(s)
• 1 can coconut milk, approx. 400 ml
• 1 bell pepper(s), red
• 2 carrots
• 1 zucchini
• 1 large onion(s)
• 2 garlic cloves
• some butter
• 2 tbsp vegetable oil
• e.g. soy sauce
• Sugar
• salt and pepper
• curry powder
• Cayenne pepper
• garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the chicken, pat dry, and chop into small pieces. Mix with soy sauce, sugar, and garlic powder in a bowl and refrigerate. Choose your preferred vegetables. Wash, trim, and chop the bell peppers. Peel and chop the carrots. Wash the zucchini, halve it, and scoop out the insides with a spoon. Then cut the halves into small half-moons. Finely dice the onion and chop the garlic cloves as finely as possible. Peel the mango, remove the stone, and puree it. Add a little butter to a large pan or wok and sauté the onion and garlic over medium heat. You can sprinkle a little sugar over it to lightly caramelize. Gradually add the carrots, bell peppers, and zucchini and season lightly with salt and pepper. In a second pan, fry the chicken in vegetable oil. Deglaze the vegetables with a little soy sauce, add the mango puree, and fry briefly. Add the coconut milk to the pan and bring to a boil. Season with curry powder, cayenne pepper, and salt. Stir in the fried chicken. Serve with rice or bread.