Mango Chicken Stew
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 1 medium onion (s), finely diced
- 1 clove garlic, crushed
- 4 teaspoons curry powder
- 1 dash white wine, dry
- 1 liter chicken broth
- 100 g rice, (lon rain rice)
- some salt and pepper
- 1 piece (s) ginger, the size a walnut
- 2 sticks celery, (celery )
- 1 leek
- 150 g mushrooms, fresh (no canned oods)
- 1 cup sour cream
- 1 mango (s), very ripe (nice and soft)
- Oil, (sesame oil)
Print Recipe
Pin Recipe Instructions
- Cut the chicken breasts into bite-sized cubes and fry them briefly in a saucepan with sesame oil, then remove them again and keep covered and warm.
- Sauté the onion and garlic in the saucepan until translucent. Add the curry and roast it for a short time. Deglaze with a dash of white wine and fill up with 3/4 liter of chicken stock. Add the rice and let everything simmer with the lid on for 10 minutes. Then add the ginger and season with salt and pepper.
- Clean the celery and leeks and add them cut into small pieces. Clean the mushrooms with a kitchen towel, slice or quarter them and add them as well. Let simmer for another 10 minutes. Then add the chicken pieces and simmer for 5 minutes, no longer simmering. Stir in the sour cream. If the consistency is too thick, add the rest of the broth.
- Peel the mango, cut the stone into slices and cut them into small cubes. Add shortly before serving and stir in.
- We also eat long white bread or ciabatta bread.
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