in Thailand

Thai curry with mango and chicken

updated

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Ingredients for 4 servings:

  • 500 g chicken
  • 2 garlic cloves
  • 1 broccoli
  • 1 jar bamboo strips, approx. 300 g
  • 400 ml chicken broth
  • 1 cup of cream, 200 g
  • 2 tbsp mango chutney
  • 1 mango(s)
  • salt and pepper
  • curry powder
  • olive oil

Instructions

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

Chop all the ingredients. Brown the chicken with the garlic and a dash of olive oil in a pan, then season with salt, pepper, and a little curry powder. Add the broccoli and cook. Then immediately add the bamboo shoots and cook everything together for 5 minutes. Deglaze with the chicken stock and add the cream and 2 to 3 tablespoons of mango chutney. Add the mango and simmer for 5 minutes. Season to taste and add a little more mango chutney, if desired. I served it with basmati 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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