Summary

Ingredients

• 400 g chicken fillet (s)
• 300 g rice
• 400 g mano pulp
• 2 carrot (s)
• 250 g snow peas
• 2 red pepper (s)
• 1 can chickpeas, 240 g drained weight
• 1 bunch spring onion (s)
• 1 packet mung bean seedlings
• 2 cloves garlic
• 3 cm ginger
• 2 chilli pepper (s)
• 4 tablespoon curry paste
• 8 tablespoon soy sauce
• 1 can coconut milk, 500 ml
• 250 g corn flakes, unsweetened
• 1 egg (s)
• 4 tablespoons milk
• 5 tablespoon flour
• 2 tablespoon honey
• Lime juice
• Oil for deep-frying
• salt and pepper
• Paprika powder

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Instructions

1. Put on the rice. To do this, weigh the rice in cups - for me 1 normal coffee cup - and bring to the boil with twice the amount of water in the pot with the lid. After the rice cooks, turn off the flame and let it sit with the lid on.
2. In the meantime, wash and cut the vegetables. Chop the ginger, garlic and chilli. Cut the spring onions into rings, the peppers and carrots into strips. Just wash the snow peas.
3. Then build a breading road. First put the flour in a plate, then whisk the egg with milk and season with a little salt, pepper and paprika powder, also put in a plate. Crumble the cornflakes by hand and place in a third plate.
4. Then bread the individual chicken fillets and store them temporarily on a plate.
5. Then heat 1 tablespoon of sunflower oil in a wok or large saucepan. Add the ginger, garlic, spring onions and chilli. Add the mango, curry paste and soy sauce and fry. Deglaze with coconut milk and stir.
6. Then preheat the oven to 100 ° C, put the meat in a pan with 2 cm oil or a deep fryer and fry until golden and then keep it warm in the oven.
7. Next, add paprika, snow peas and chickpeas to the curry and season with honey, lime juice, salt and pepper.
8. At the end, arrange the rice with a dessert ring or a cup in a deep plate, pour the curry around it, drape the chicken on top and sprinkle the sprouts on top.
9. Tip: If you don`t get or like everything, you can leave out the vegetables.