Exotic Chicken Curry with Mango and Coconut
Main Course
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This chicken mango curry is an absolute treat! I love making it because it's so quick and yet tastes incredibly delicious. The combination of tender chicken, sweet mango and creamy coconut milk is simply unbeatable. A touch of curry paste provides the necessary spice. Perfect for a quick lunch or a relaxed dinner. If you like it a little spicier, you can of course use more curry paste. Serve with rice and enjoy!
Ingredients (14 ingredients)
-
2 cm Ginger
-
1 clove Garlic
-
500 g Chicken breast fillet
-
1 piece Mango
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2 piece Mango
-
4 piece Spring onions
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200 g Snow peas
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1 tbsp Oil
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2 tbsp red Curry paste
-
3 tbsp red Curry paste
-
1 tsp Cane sugar
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400 ml Coconut milk
-
125 ml Chicken stock
-
30 g Cashew nuts
Preparation (7 steps)
Chop ginger and garlic
Peel 2 cm ginger and 1 clove of garlic, put in the mixing bowl and chop for 3 sec./speed 7. Scrape down with the spatula.
Fry chicken
Cut 500 g chicken breast fillet into strips. Heat 1 tbsp oil in a pan and fry the chicken in it. Set aside.
Sauté curry paste
Put 1 tbsp oil and 2 – 3 tbsp red curry paste in the mixing bowl and sauté for 3 min./120°C/speed 1.
Cook curry
Add 400 ml coconut milk, 125 ml chicken stock, 1 – 2 diced mangoes and 1 tsp cane sugar and simmer for 15 min./100°C/speed 1.
Add snow peas
Add 200 g halved snow peas and simmer for another 5 min./100°C/speed 1.
Add chicken and mix
Add the fried chicken to the mixing bowl and stir in for 1 min./90°C/reverse speed 1.
Serve
Serve the curry with 30 g cashew nuts and 4 spring onions cut into rings.
Finished cooking? Great! 🎉
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Created by
Julia König
2
Rezepte
0
Kochbücher
Allergens
- Nuts
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