Firebird Indonesian Chicken Breast with Mango
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g skinless chicken breast fillet (s)
- 1 mango (s), ripe
- 1 can coconut milk
- 1 chilli pepper (s), finely chopped
- 1 piece (s) ginger, the size a walnut, finely chopped
- 2 clove (s) garlic, finely chopped
- 1 tablespoon curry paste, yellow
- 1 bunch spring onion (s), cut into rings
- 4 tablespoon oil
- 100 ml chicken broth
- 2 tablespoon Ketjap Manis (Indonesian sweet soy sauce)
- 2 tablespoon soy sauce, light
Print Recipe
Pin Recipe Instructions
- Peel the mango, cut the pulp from the stone and then cut into cubes. Peel the ginger, peel the garlic and chop both very finely with the chilli pepper. Clean the spring onions and cut into rings. Wash, clean and dice the chicken breast.
- Heat a wok dry, then pour in approx. 2 tablespoons of oil from the edge. Pour the ginger, garlic and chilli mixture into the hot oil and sauté. Add the curry paste and stir-fry until it starts to smell. Take everything out of the wok.
- Add the rest of the oil to the wok and fry the chicken cubes in it until they turn color. Add the seasoning mixture to the chicken and stir-fry vigorously until the seasoning ingredients are well mixed with the meat. Deglaze with the chicken stock, ketjap manis and soy sauce. Carefully lift off the top thick cream from the coconut milk with a spoon and place in the wok. Add the mango cubes and spring onion rings and only heat for about 3 minutes.
- Serve with rice.
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