Summary

Ingredients

• 400 g turkey or chicken
• 1 small Bunch coriander greens
• 2 tablespoon curry paste, yellow or red
• 1 can coconut milk
• 4 tablespoon mango chutney
• 1 mango (s), fresh
• 2 tablespoon yogurt or crème fraîche
• Curry powder
• Cayenne pepper or 1 chilli pepper, fresh
• 1 dash Worcester sauce, possibly
• some cashews

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Instructions

1. Cut the turkey or chicken into bite-sized pieces and marinate with salt, Worcester sauce, cayenne pepper and a small portion of the curry paste. It is best to let it steep for about 2 hours, but you can also prepare the curry immediately.
2. Sear them with the chilli pepper, shortly afterwards add the coriander. Fry lightly crispy on both sides. Stone the mango in time and cut it into bite-sized pieces.
3. Pour coconut milk on top and let it boil down. Add the mango pulp, the mango chutney, the rest of the curry paste and the yoghurt or creme fraîche. Stir in and simmer over medium heat.
4. In the meantime, briefly toast the cashews over low heat and then add them just before serving. Season to taste with salt and curry powder. Serve with rice.
5. You can add a little tomato paste, cherry tomatoes or peppers to taste. The amount of mango chutney should also be seasoned.