Crunchy Mango Curry with Chicken

Summary

Ingredients

• 400 g chicken fillet (s) (chicken inner fillet)
• 2 onions)
• 3 carrot (s)
• 1 clove garlic
• possibly soy sauce
• 2 tablespoon, heaped curry
• 1 teaspoon paprika powder
• 2 tablespoon tomato paste
• 1 can mango (s)
• 1 tablespoon sambal oelek
• 300 ml white wine or apple cider
• 1 cup rice (cup size 250 ml)
• 2 cup chicken broth or vegetable broth
• 2 spring onion (s)
• 2 tablespoon peanuts, roasted
• salt and pepper
• sugar
• cream
• Oil for frying

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Instructions

1. Cut the chicken fillets into small pieces, season with salt, pepper, paprika powder, 1/2 tablespoon curry and possibly a little soy sauce. Mix everything and let marinate briefly.
2. Peel / peel the carrots and onions and cut both into cubes. Peel and finely chop garlic. Dice the mango and collect the juice.
3. Heat some oil in a saucepan, add rice and 1 tablespoon curry and sauté briefly. Deglaze with the broth and let it soak over a low flame. Stir again and again. If the liquid has evaporated but the rice is not ready, add more stock.
4. Meanwhile, heat the oil in a pan. Sauté the carrots and onions. Add the meat and fry briefly. Add the tomato paste and roast with it. Add the rest of the curry powder and garlic. Add the mango and deglaze everything with the mango juice. Let it boil down briefly. Add the sambal oelek. Add white wine and reduce again. Season to taste and, if necessary, season with salt, pepper and sugar. If more liquid is needed, add more stock.
5. Cut the spring onions into thin rings and chop the peanuts.
6. If you like, stir in a dash of cream and serve with the rice. Scatter spring onions and peanuts on top.