Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 onion (s), red
• 2 pointed peppers, red
• 1 mango (s)
• 1 handful cranberries, dried
• 1 orange (s), juice it
• 200 ml chicken broth
• 100 ml coconut milk
• 1 tablespoon rapeseed oil
• 2 teaspoons, heaped Thai curry powder
• 0.5 teaspoon ½ salt
• pepper
• possibly cornstarch
• 120 g wild rice mixture

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Instructions

1. Bring rice to the boil in 200 ml salted water and cover and let soak for approx. 20 minutes over low heat.
2. Cut the chicken into large cubes. Peel the onion, cut in half and cut into strips. Peel the mango and cut into strips. Cut the bell pepper into strips.
3. Heat the oil in the pan, fry the chicken all over, sprinkle with curry and season. Add onion and paprika. Fry for about 5 minutes. Deglaze with the chicken stock and coconut milk, simmer for another 10 minutes. Finally add the orange juice, mango pieces and cranberries. Possibly bind with a little cornstarch. Season again to taste and let steep for 5 minutes.
4. Pour the rice into a sieve and squeeze it into a cup, turn it out onto the plate and serve with the chicken curry.