Indian Sweet Potato and Zucchini Chicken Pan

Summary

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

1. 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!).
2. 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.
3. 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.