Summary

Ingredients

• 1 kg chicken breast
• milk
• food starch
• 1 mango (s)
• 1 bunch spring onion (s)
• 400 g suar snap peas
• 5 carrot (s)
• 1 clove garlic
• 1 small onion (s)
• some ginger root
• Rapeseed oil
• 1 can coconut milk
• Curry paste, red or yellow
• turmeric
• Cayenne pepper
• salt and pepper
• sugar

Print Recipe Pin Recipe

Instructions

1. Chop the chicken breast and soak in a little milk with cornstarch for about 3 hours.
2. Finely dice the garlic and ginger. Cut the snow peas, carrots, mango, spring onions and the onion into bite-sized pieces.
3. Sear the meat in a saucepan in a little rapeseed oil and then cover it in the oven at approx. 160 ° C top / bottom heat.
4. Fry the garlic, onions, ginger and spring onions in a wok with a little curry paste. Add the carrots and fry a little more, then add the snow peas.
5. Add the meat from the oven to the vegetables, then add the mango. Pour in the coconut milk, bring to the boil and season to taste.
6. Serve with rice.