Dice the mango in half, puree the other half with the chilli pepper. If there is enough time, marinate the chicken breast in the puree, but it doesn`t have to be.
Cut the spring onions into rings and sauté in oil, sauté the curry or garam masala briefly. Add the chicken breast and fry on both sides. Add the mango and chili puree and stir in the coconut milk after about 2 minutes. Then reduce over high heat for about 10 minutes, then add the mango cubes and heat over low heat.
Just before serving, add cardamom to taste (I have freshly ground 2 capsules) and serve with rice.
Ingredients
Print Recipe
Pin Recipe