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Mango coconut curry with chicken

updated

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Ingredients for 2 servings:

  • 400 g chicken breast
  • 130 ml coconut milk
  • 1 mango(s), ripe
  • ½ cup sour cream
  • 1 tsp chili powder
  • 1 tsp curry powder, classic
  • n. B. Salt
  • 2 tsp, ground turmeric powder (turmeric)
  • some oil for frying

Instructions

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

quick and tasty

Cut the chicken breast into small pieces. Heat the oil in a pan and fry the chicken breast. Season with a little salt, chili, and curry. Meanwhile, peel the mango, cut it into pieces, and puree half of it. When the chicken is cooked through, add the mango pieces and the puree to the pan and fry briefly. Deglaze the meat and mango with the coconut milk and add the remaining spices. Let everything reduce slightly. Finally, add the sour cream. This dish tastes great 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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