Chicken Curry with Chickpeas and Mango Pieces
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- 1 onion (s)
- 1 mango (s)
- 1 tablespoon honey
- 2 tablespoon curry powder
- 1 teaspoon ginger, freshly grated
- 1 pinch (s) lemon zest kaffir lemon leaves
- 1 stalk coriander green
- 400 ml chicken broth
- 400 ml coconut milk
- 1 can chickpeas
- oil
For decoration:
- sour cream
- Coriander green
For the side dish:
- Basmati rice
Print Recipe
Pin Recipe Instructions
- Cut the poultry breast into approx. 2 cm cubes. Peel the onion, cut in half and finely dice. Peel the mango, remove the stone and cut the pulp into approx. 2 cm cubes.
- Fry the meat and onion together in a little oil in a large flat saucepan or pan until golden. Turn down the heat a little, add the curry, stir and let it sear a little. Add the mango, honey, ginger, drained chickpeas and kaffir lemon leaves or zest of the lemon. Top up with broth and coconut milk and reduce to a creamy consistency. Finally, cut some coriander into small pieces and add to the chicken curry.
- Prepare the rice according to the instructions on the packet.
- Serving: Place the rice in the middle of the plate, pour the chicken curry on top or next to it and garnish with a spoonful of sour cream and coriander leaves.
- Good Appetite!
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