John Myers
Pan Dish – Fruity Chicken Curry
The perfect pan dish – fruity chicken curry recipe with a picture and simple step-by-step instructions.
- 400 g Chicken meat
- 1 Onion
- 3 Discs Mango preserve drained
- 0,5 Red peppers
- 1 Pear
- 100 g Sour cream
- 200 g Coconut cream
- 2 tbsp Mango juice
- 1 tbsp Honey liquid
- 1 Cup Chicken broth
- Curry, turmeric, cumin, salt, lemon pepper
- Oil for frying
- Cut the meat into thin strips. Roughly dice the fruit and vegetables (peel the pear).
- Heat the oil in the wok, add the meat and sear it. Put the onion + paprika in the wok, fry briefly, deglaze with the stock, simmer for about 8 minutes.
- Add the spices to your own taste in the wok, stir.
- Mix the sour cream, coconut cream, mango juice + honey in a bowl, pour into the wok, stir.
- Simmer for about 15 minutes over low heat, stirring occasionally, season again if necessary.
- Serve with rice.
- Tip 7: If you want, you can add roasted desiccated coconut to the wok at the end. Stir again briefly before serving.
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