Chicken Mango Curry

Name: Chicken Mango Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indische Küche
Ingredients: 2cm ginger; 1 garlic clove; 500g chicken breast fillet; 1-2 mangoes; 4 spring onions; 200g sugar snap peas; 1 tbsp oil; 2-3 tbsp red curry paste; 1 tsp cane sugar; 400ml coconut milk; 125ml chicken broth; 30g cashew nuts; Basmati rice

4 servings

Buy all ingredients right below the recipe

Ingredients

2cm ginger
1 garlic clove
500g chicken breast fillet
1-2 mangoes
4 spring onions
200g sugar snap peas
1 tbsp oil
2-3 tbsp red curry paste
1 tsp cane sugar
400ml coconut milk
125ml chicken broth
30g cashew nuts

Goes well with

Basmati rice

Preparation

1
Finely chop ginger and garlic. Cut chicken into strips. Dice the mango, slice the spring onions into rings, and halve the sugar snap peas.
2
Heat some oil in a wok. Sauté ginger, garlic, and chicken until golden brown. Add the curry paste and briefly sauté with it.
3
Add coconut milk, broth, mango, and cane sugar. Bring to a brief boil and then simmer for 15 minutes. Add the sugar snap peas and simmer for another 5 minutes.
4
Garnish the curry with spring onions and cashews. Enjoy your meal!

Knuspr-Küche

A small tip: If you don't have a steamer, you can also steam the rice in a sieve over boiling water. The important thing is that the rice does not lie directly in the water.