Cape Town – Chicken Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g chicken breast, cut into small pieces
- 1 mango (s), ripe, peeled, cut into pieces
- 1 bunch spring onion (s), cut into pieces approx. 2 cm long
- 0.5 cm ½ ginger root, chopped
- 1 clove garlic, chopped
- 2 cup basmati
- 2 teaspoon garam masala, whole grains
- 1 small chilli pepper (s), red, fresh, finely chopped
- 1 teaspoon curry powder, yellow, medium hot
- 0.5 can ½ coconut milk
- 3 tablespoon chutney (apricot)
- Pepper, black, freshly ground
- sea-salt
- coriander
- cumin
- Lemon juice, or lime juice
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Put the basmati rice on top with water as usual. As soon as it boils, add the garam masala and cook with it.
- Heat the olive oil in a pan and carefully fry the spices, ginger and chilli pepper. Add garlic and fry until translucent, do not brown. Heat up the pan again, fry the chicken breast fillet in the spices, season with salt and pepper. Fry the spring onions briefly. Add the coconut cream and let it steep for 10-15 minutes over a low heat. Stir regularly. Add the mangoes and simmer for another five minutes.
- Stir in the apricot chutney before serving, season to taste.
- Remove the largest pieces of spice (cinnamon sticks, star anise, etc.) from the rice before serving. If there is coconut cream left over, some of it can also be cooked in the rice.
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