Summary

Ingredients

• 4 chicken breast fillet (s) (skinless and boneless)
• 2 tablespoons oil
• salt and pepper
• 20 g butter
• 1 mango (s)
• 2 cloves garlic)
• 1 bunch spring onion (s)
• 1 piece (s) ginger, the size a walnut
• 1 chilli pepper (s), red
• 2 tablespoon curry powder, hot or mild, depending on your taste
• 1 can coconut milk, unsweetened, 400 ml
• 200 ml chicken broth
• Possibly desiccated coconut, dry roasted
• 2 large tomato (s)

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Instructions

1. Rinse the chicken fillet briefly, pat dry, clean, cut into cubes. Fry in the heated oil in a pan, remove, season with salt and pepper.
2. Peel the mango, cut from the stone, dice. Peel the garlic cloves, dice finely. Clean and rinse the spring onions, halve lengthways and cut into rings. Peel the ginger, dice very finely or grate. Slit the chilli peppers lengthways, remove the seeds, cut into rings.
3. Add the butter to the frying fat, sauté the mango, garlic, ginger, spring onions and chilli briefly and remove from the pan. Add the curry powder to the frying fat, toast briefly. Deglaze with coconut milk and chicken stock, simmer openly until the sauce has thickened a little. Season to taste with salt and pepper.
4. Scald tomatoes, quench, peel, core and cut into cubes.
5. Add the meat, mango mixture and diced tomatoes to the sauce, heat briefly. Serve sprinkled with desiccated coconut.
6. Rice, chapati or naan go well with it.