Summary

Ingredients

• 400 g chicken breast
• 1 onion (s)
• 2 bell peppers, red and yellow
• 1 medium zucchini
• 1 mango (s), fresh
• 0.5 can ½ coconut milk, creamy
• 150 ml vegetable stock
• 3 teaspoon curry paste, yellow
• 1 teaspoon tomato paste
• salt and pepper
• 1 tablespoon coconut oil

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Instructions

1. Cut the vegetables and mango into cubes. Dice the chicken breast as well.
2. Heat the coconut oil in a pan and fry the onions with the chicken pieces in it. Season with salt and a little pepper. After a few minutes add the curry paste and fry a little. Now add the pepper and zucchini cubes and fry a little too. Then deglaze with the vegetable stock and coconut milk and bring to the boil while stirring. Add the tomato paste and stir again. Let everything simmer gently for 5 minutes.
3. In the last few minutes stir in the mango cubes and heat them up.
4. For the low carb variant, cauliflower rice can go with it or you can simply eat it straight.