Summary

Ingredients

• 400 g chicken breast fillet (s)
• 2 plantain (s), ripe
• 1 mango (s)
• 1 small red chilli pepper (s)
• 1 clove garlic
• 2 small onions
• 1 small bunch chives
• 1 dash fish sauce
• 250 ml coconut milk
• 1 pinch (s) pepper
• 1 pinch (s) Garam Masala
• 1 pinch (s) curry powder
• 2 kaffir lemon leaves

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Instructions

1. Cut the chicken breast into small pieces. Peel the plantains and cut into thin slices. Peel the mango and cut into small pieces. Cut the chilli into thin slices, roughly chop the garlic, finely dice the onions, finely chop the chives.
2. Fry the chicken in a pan with a little oil until golden brown, season with a little fish sauce just before the end of the roast. Remove and set aside.
3. Sauté onions with fresh oil until translucent, add garlic, plantains and mango and fry until the banana has turned color. Then puree everything a little with a hand blender. With more or fewer pieces, depending on your own taste. Now gradually stir in the coconut milk, add the chilli and lemon leaves. Add the chicken that was set aside and season with curry, fish sauce and garam masala. It is best to simmer on a low level for 10 minutes.
4. Garnish with the chives rolls.
5. Rice and papaya salad go very well with this.