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Mango – Coconut – Chicken

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Ingredients for 4 servings:

  • 4 chicken breast fillets
  • 1 bunch of spring onions
  • 1 can coconut milk
  • 1 mango(s)
  • 1 chili pepper(s)
  • tbsp curry powder, or garam masala
  • cardamom
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

spicy, fruity – sweet

Dice half the mango and puree the other half with the chili pepper. If you have enough time, marinate the chicken breast in the puree, but it’s not necessary. Slice the spring onions into rings and sauté in oil, then briefly sauté the curry or garam masala. Add the chicken breast and fry on both sides. Add the mango-chili puree and stir in the coconut milk after about 2 minutes. Then reduce the heat to high for about 10 minutes, then add the mango cubes and heat gently over low heat. Just before serving, add cardamom to taste (I used 2 freshly ground cardamom pods) and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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