John Myers
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Teriyaki Chicken with Mango-peanut Sauce, Curry-carrot-rice and Pomegranate-cucumber Salad
The perfect teriyaki chicken with mango-peanut sauce, curry-carrot-rice and pomegranate-cucumber salad recipe with a picture and simple step-by-step instructions.
Flesh:
- 500 g Diced chicken breast fillet
For the marinade:
- 1 Onion
- 1 size Clove of garlic
- 1 piece Ginger, about the size of a walnut
- 2 tbsp Peanut oil
- 2 tbsp Teriyaki sauce
- Juice of half a lime
- 4 turns Colorful pepper from the mill
- 0,5 tsp Tandoori seasoning mix
- 1 Knife point Ground cumin
- 0,5 tsp Curry powder
- 2 tsp Orange pepper
For the sauce:
- 1 medium sized Onion red
- 1 size Clove of garlic
- 1 piece Ginger, about the size of a walnut
- 1 tbsp Peanut oil
- 750 ml Vegetable broth hot
- 150 ml Coconut milk
- 2 tbsp Mild mango chutney
- 3 tbsp Peanut cream
- Salt, colored pepper from the mill
- 1 pinch Ground cumin
- 0,5 tsp Ground chili powder
- 0,5 tsp Cinammon
- 1 tsp Orange pepper
- 0,5 tsp Arabic orange spice, consisting of orange blossom, coriander, pepper, mustard seeds, cumin, paprika, fennel, ginger, chilli and cinnamon
- 1 tsp Sugar brown
- 0,5 tsp Harissa paste
- 1 Mango, peeled and diced
- 2 tbsp Frozen parsley
For the salad:
- 0,5 Cucumber
- 1 small Onion red
- 2 tbsp Pomegranate seeds
- 1 tbsp Frozen parsley
- 2 tbsp Sour cream
- 2 tbsp Peanut oil
- 1 tsp Balsamic orange vinegar
- 0,5 tsp Lime juice
- Salt, colored pepper from the mill
- 1 tsp Curry powder
- 1 tsp Honey
For the rice:
- 180 g Rice
- 1 small Onion red
- 2 Carrots
- Salt, colored pepper from the mill
- 1 tsp Curry powder
- 2 tsp Butter
Aside from that:
- 2 tbsp Fry peanut oil with the meat
- For the marinade, peel off the onion and garlic, finely dice the onion, chop the garlic. Peel the ginger and cut into small pieces. Mix everything with the peanut oil, teriyaki sauce, lime juice and spices. Mix the meat thoroughly with the marinade in a bowl. Cover and leave to steep in the refrigerator for about 1 1/2 hours.
- For the sauce, peel off the onion and garlic, peel the ginger and dice everything finely. Heat the oil in a saucepan and sauté everything in it for about 5 minutes while stirring over medium heat. Then deglaze with the hot vegetable stock and coconut milk and bring to the boil. Stir in the mango chutney and peanut cream, lightly pepper and salt. Add the rest of the spices, sugar and harissa paste and let it simmer over a low heat for about 50-60 minutes.
- While the sauce is simmering, wash the cucumber and cut it into cubes for the salad. Peel and dice the onion. Mix the cucumber, onion, pomegranate seeds and parsley in a bowl and cover. For the dressing, mix together the sour cream, oil, vinegar and lime juice. Season to taste with the spices and honey and let it steep until serving.
- In the meantime, clean and peel the carrots for the rice, grate roughly. Peel the onion and cut into cubes. Put both aside. Bring the water to the boil with a little salt.
- When the water boils, cook rice according to package directions. For the meat, heat peanut oil in a pan 5 minutes later, fry the meat in it, turn it every now and then, season with a little salt and pepper. Drain and drain cooked rice. Heat the butter in the saucepan and fry the carrots and onions in it for about 5 minutes. Briefly sweat the curry powder in it. Take the saucepan off the heat and add the rice. Mix with the vegetable and curry mixture. Add the mango cubes and parsley to the sauce and heat briefly. Season the sauce again to taste.
- Arrange the meat, rice, sauce and salad together on plates. Sprinkle the salad with the dressing and serve everything together immediately. Have fun cooking at home!
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