Chicken curry with mango sambal

Name: Chicken curry with mango sambal
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Corn; 1 red pepper; 1 Courgette; 750 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS red curry paste; 2 TABLESPOONS Peanut cream; 2 can(s) (850 ml each) Tomatoes; 1 ripe mango; 1 red chilli pepper; 5 Stem(s) Coriander; 150 g Fresh goat cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Corn
1 red pepper
1 Courgette
750 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS red curry paste
2 TABLESPOONS Peanut cream
2 can(s) (850 ml each) Tomatoes
1 ripe mango
1 red chilli pepper
5 Stem(s) Coriander
150 g Fresh goat cheese

Directions

1
Drain the corn. Clean, wash and chop the peppers. Clean, wash and quarter zucchini lengthwise, cut into pieces. Wash flesh, dab dry and cut into cubes.
2
Heat the oil in a frying pan or casserole. Fry the meat briefly in portions. Season with salt and pepper and remove. Add the peppers and zucchini to the hot frying fat and fry briefly. Stir in curry paste and peanut cream, fry briefly.
3
Add the corn and tomatoes with the juice. Chop the tomatoes slightly with a spatula. Season with salt, pepper and sugar, bring to the boil. Simmer for about 10 minutes.
4
For the Sambal Mango peel, cut the flesh from the stone and dice it. Clean the chilli, cut lengthwise, remove seeds and wash. Finely chop the pod and mix with the mango. Wash the coriander, dab dry and remove the leaves.
5
Season curry to taste and serve sprinkled with coriander. Crumble goat's cheese over it and serve with mango sambal.