Mango Thai curry and crispy chicken

Ingredients for 4 servings:

• 400 g chicken inner fillet(s)
• 300 g rice
• 400 g mango pulp
• 2 carrots
• 250 g snow peas
• 2 bell peppers, red
• 1 can chickpeas, 240 g drained weight
• 1 bunch of spring onions
• 1 pack of mung bean sprouts
• 2 cloves garlic
• 3 cm ginger
• 2 chili peppers
• 4 tbsp curry paste
• 8 tbsp soy sauce
• 1 can coconut milk, 500 ml
• 250 g cornflakes, unsweetened
• 1 egg(s)
• 4 tbsp milk
• 5 tbsp flour
• 2 tbsp honey
• Lime juice
• Oil for frying
• salt and pepper
• Paprika powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

with vegetables, rice and sprouts

Put the rice on the stovetop. To do this, weigh the rice into cups – I used a regular coffee cup – and bring to a boil in a pot with a lid along with twice the amount of water. Once the rice is boiling, turn off the heat and let it simmer with the lid on. In the meantime, wash and chop the vegetables. Chop the ginger, garlic, and chili. Slice the spring onions, and cut the bell peppers and carrots into strips. Just wash the snow peas. Then make a breading station. First, put the flour in a plate, then whisk the egg with milk and season with a little salt, pepper, and paprika, also placing it in a plate. Crumble the cornflakes by hand and place them in a third plate. Then bread the individual chicken breast fillets and set them aside on a plate for a while. Heat 1 tablespoon of sunflower oil in a wok or large pot. Add the ginger, garlic, spring onions, and chili. Add the mango, curry paste, and soy sauce and fry. Deglaze with coconut milk and stir. Then preheat the oven to 100°C, add the meat to a pan with 2 cm of oil or a deep fryer, and fry until golden brown, then keep warm in the oven. Next, add the bell peppers, snow peas, and chickpeas to the curry and season with honey, lime juice, salt, and pepper. Finally, arrange the rice in a deep dish with a dessert ring or cup, pour the curry around it, drape the chicken on top, and scatter the sprouts on top. Tip: If you can’t get all of it or don’t like it, you can leave out the vegetables.