Chicken Mango Curry

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 600 g Carrots
  • 600 g waxy potatoes
  • 500 g Chicken filet
  • 3 TABLESPOONS Rapeseed oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS Curry Powder
  • 1-2 TABLESPOONS Flour
  • 400 ml Poultry broth
  • 1 Mango
  • 2 TABLESPOONS Mango chutney
  • 1/4 Pot of coriander

Directions

  1. 1

    Peel and chop the onion. Peel, wash and slice the carrots. Peel, wash and chop the potatoes. Wash the meat, dab dry and cut into cubes. Heat 1 tablespoon of oil in a large, high frying pan and fry the meat for about 5 minutes while turning it.

  2. 2

    Season with salt and pepper. Remove the meat. Add 1 tablespoon of oil to the pan. Fry the carrots, potatoes and onion in the frying fat for 5-8 minutes. Dust with curry and flour, sauté briefly and add stock.

  3. 3

    Bring to the boil while stirring and simmer for about 10 minutes. Meanwhile peel the mango, cut the flesh from the stone and dice. Add the meat, mango chutney and mango cubes to the pan and heat up. Wash the coriander, shake dry and, except for something to garnish, pluck leaves from the stalks and chop.

  4. 4

    Add coriander to the curry and season with salt and pepper.

Nutrition Facts

KCAL
390 kcal
CARBS
41 g
FATS
9 g
PROTEINS
32 g

Categories & Tags

Main Dishes