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
Indian Sweet Potato and Zucchini Chicken Pan
Indian Sweet Potato and Zucchini Chicken Pan

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.

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