Chicken – Coconut – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon oil, (peanut oil)
- 300 g chicken breast fillet (s), diced
- 1 bunch spring onion (s)
- 1 mango (s), ripe
- 300 g beans, reen (frozen or fresh), cut into 3 cm lon pieces
- 1 can coconut milk, unsweetened (400 g)
- 1 teaspoon coriander, ground
- salt
- pepper
- some Sambal Oelek
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan, fry the chopped chicken breast fillets all over. Season with salt and pepper and remove.
- In the meantime, cut the spring onions into pieces. Peel and dice the mango. Sauté the spring onions in the frying fat. Add beans. Briefly sauté the coriander. Deglaze with the coconut milk and bring to the boil. Season with salt, pepper and sambal oelek. Cover everything and let simmer for about 8 minutes. Cook the mango after 4 minutes.
- Put the chicken back into the pan and heat it up and season again if necessary.
- Side dish: rice or flatbread
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