Summary

Ingredients

• 600 g pork fillet (s)
• 1 glass mango chutney, fruity (220 g)
• 1 can coconut milk (400 g)
• 1 tablespoon curry powder
• salt and pepper
• olive oil

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Instructions

1. Cut the fillet into pieces as thick as a thumb. Salt, pepper and fry in olive oil. When the fillet pieces are done, take them out and set aside.
2. Heat the coconut milk with the mango chutney in the pan. Add curry powder. Stir, bring to the boil briefly and return the fillet pieces to the pan. I recommend rice or wok noodles as a side dish.