Indian Sweet Potato and Zucchini Chicken Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large sweet potato (s)
- 1 medium zucchini
- 400 g chicken breast fillet (s)
- 1 mango (s)
- 250 ml coconut milk
- 3 small onion (s)
- 3 clove (s) garlic
- 0.5 teaspoon ½ cinnamon powder
- 1 tablespoon galangal
- 1 teaspoon vegetable stock
- oil
- some salt and pepper
- some lemon juice
- some paprika powder
Print Recipe
Pin Recipe Instructions
- Peel the sweet potato and then use the peeler to cut into thin slices. Cut the zucchini into bite-sized pieces and the chicken breast fillet into strips. Salt the meat. Peel and finely chop the onions and garlic. Peel the mango and cut into bite-sized pieces (not too small!).
- Fry the sweet potato slices, onions, garlic and the salted chicken breast strips in a pan. Add the zucchini about 5 minutes later and fry with them. Deglaze everything with the coconut milk, add the spices (cinnamon, galangal, vegetable stock, salt, pepper, paprika) and simmer a little over a low flame.
- Season to taste with lemon juice, at the end add the mango pieces and simmer for about 3 - 4 minutes on the lowest heat or just let it steep. Basmati rice, potatoes or pasta go well with it, depending on your taste.
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