Chicken curry ragout

Name: Chicken curry ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Stalk (400 g) Broccoli; 1 collar Spring onions; 600 g Chicken filet; 200 g Rice; 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 4 TABLESPOONS Cashew nuts; 1 Mango; 1 chili pepper; 1 can(s) (425 ml) Coconut milk; 7-10 Tbsp Curry Powder

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Stalk (400 g) Broccoli
1 collar Spring onions
600 g Chicken filet
200 g Rice
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
4 TABLESPOONS Cashew nuts
1 Mango
1 chili pepper
1 can(s) (425 ml) Coconut milk
7-10 Tbsp Curry Powder

Directions

1
Clean the broccoli, cut the florets from the stalk and wash them. Clean and wash spring onions and cut them into pieces of about 2 cm length. Wash the meat, dab dry and dice coarsely. Prepare rice in boiling salted water according to package instructions.
2
Heat the oil, roast the cashew nuts while turning, remove. Fry meat in hot oil while turning for about 6 minutes. After 3 minutes add vegetables. Cut mango pulp from the stone, peel and dice.
3
Wash and clean the chilli and cut into fine rings. Add coconut milk to the pan and bring to the boil. Add mango, cashew nuts and chilli. Season to taste with salt and curry. Arrange ragout and rice in plates.