Chicken in Rambutan Curry

Name: Chicken in Rambutan Curry
Yield: 1
Ingredients: 200 g Rambutan (or lychee); 2 Federation Spring onions; 1 Garlic clove; 1 (approx. 20 g) chunk of fresh ginger; 4 Chicken fillets (approx. 150 g each); 1-2 TABLESPOONS oil, salt, pepper; 7-10 Tbsp Curry, chili powder; 1 can(s) (400 ml) unsweetened coconut milk; 1 TEASPOON Vegetable broth; 2 TABLESPOONS Mango Chutney (glass); 3-4 Stem(s) Coriander

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

200 g Rambutan (or lychee)
2 Federation Spring onions
1 Garlic clove
1 (approx. 20 g) chunk of fresh ginger
4 Chicken fillets (approx. 150 g each)
1-2 TABLESPOONS oil, salt, pepper
7-10 Tbsp Curry, chili powder
1 can(s) (400 ml) unsweetened coconut milk
1 TEASPOON Vegetable broth
2 TABLESPOONS Mango Chutney (glass)
3-4 Stem(s) Coriander

Directions

1
Peel the rambutan, halve it and remove the seeds. Clean and wash spring onions and cut into rings. Peel garlic and ginger, chop very finely. Wash the fillets, dab dry and cut diagonally into 3 large pieces
2
Heat the oil in a pan. Brown the meat in it for 5-6 minutes. Season with salt and pepper. Fry the spring onions, garlic and ginger briefly. Sprinkle 1-2 teaspoons of curry on top. Add coconut milk and 200 ml water. Stir in broth and mango chutney. Bring everything to the boil and simmer for about 5 minutes
3
Wash coriander, shake dry, pluck off leaves. Add the rambutan to the chicken and heat up only very briefly. Season the sauce with salt, pepper and chilli. Serve and sprinkle with coriander. Basmati rice tastes good with it
4
Drink: cool rosé wine