Summary

Ingredients

• 600 g chicken breast fillet (s)
• 0.5 ½ bunch spring onion (s)
• 200 g coconut milk
• 1 mango (s)
• 3 tablespoon curry powder
• salt
• pepper
• olive oil
• 6 tablespoon flour
• 100 ml vegetable stock
• 200 g cream
• some Milk
• 2 tablespoon butter
• Paprika powder, noble sweet

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Instructions

1. Cut the chicken breast fillet into bite-sized pieces and season with a little curry, salt, pepper and paprika. I usually add a little olive oil and marinate the meat, so I don`t need any more oil when frying it.
2. Briefly sear the meat all around and keep warm.
3. Fry the finely chopped spring onions in the same saucepan. Now melt the butter and slowly add the flour. Stir vigorously, pour in the curry and deglaze with the stock and coconut milk. Add the mango cut into cubes and let everything simmer a little. Then add the cream and season with salt and pepper. If the sauce is still too thick, you can stretch it with milk or vegetable stock.
4. Now put the meat back into the sauce and simmer for another 10 minutes.
5. Rice goes best with it.