Chicken roulades in curry coconut sauce

Name: Chicken roulades in curry coconut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 piece(s) (about 1 cm) fresh ginger; 50 g Mushrooms; 200 g Spring onions; 1 (approx. 500 g) Mango; 4 Chicken fillets (approx. 125 g each); 200 g Long grain rice; 7-10 Tbsp Salt; 2 TEASPOONS Masman Curry Paste; 7-10 Tbsp freshly ground black pepper; 2-3 TABLESPOONS Oil; 1 red chilli pepper; 400 ml Vegetable broth (instant); 100 ml creamy coconut milk (unsweetened); 100 g Whipped cream; 25 g shelled sesame; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Cayenne pepper; 1 pinch Sugar; 7-10 Tbsp Asian garlic and chili; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 piece(s) (about 1 cm) fresh ginger
50 g Mushrooms
200 g Spring onions
1 (approx. 500 g) Mango
4 Chicken fillets (approx. 125 g each)
200 g Long grain rice
7-10 Tbsp Salt
2 TEASPOONS Masman Curry Paste
7-10 Tbsp freshly ground black pepper
2-3 TABLESPOONS Oil
1 red chilli pepper
400 ml Vegetable broth (instant)
100 ml creamy coconut milk (unsweetened)
100 g Whipped cream
25 g shelled sesame
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Cayenne pepper
1 pinch Sugar
7-10 Tbsp Asian garlic and chili
7-10 Tbsp wooden skewers

Directions

1
Peel the ginger and grate very finely. Clean the mushrooms, possibly wash and finely dice them. Mix ginger and mushrooms. Clean, wash and chop spring onions. Peel mango, remove flesh from stone and cut into slices. Clean, wash and dry the chicken filet.
2
Place the meat next to each other on the work surface, carefully cut open lengthwise and smooth with the back of a knife. Put rice into 400 ml boiling salted water and let it swell at low heat for about 20 minutes. In the meantime, spread half of the curry paste thinly on one side of the meat. Season with salt and pepper. Spread the mushroom mixture evenly on top. Roll up and stick together with wooden skewers. Heat the oil in a pan and fry the roulades on all sides. Meanwhile clean and wash the chilli and cut into fine rings. Add spring onions, mango and chilli, fry briefly, deglaze with stock, coconut milk and cream, stir in the remaining paste and bring to the boil. Simmer covered over low heat for about 6 minutes. Meanwhile roast sesame seeds in a pan without fat until golden brown. Remove from the pan.
3
Heat the oil in a pan and fry the roulades on all sides. Meanwhile clean and wash the chilli and cut into fine rings. Add spring onions, mango and chilli, fry briefly, deglaze with stock, coconut milk and cream, stir in the remaining paste and bring to the boil. Simmer covered over low heat for about 6 minutes. Meanwhile roast sesame seeds in a pan without fat until golden brown. Remove from the pan. Lift the roulades out of the pan as well, keep warm. Bring the sauce to the boil, stir in the sauce thickener and bring to the boil again. Season to taste with salt, pepper, cayenne pepper and sugar. Put the roulades back into the sauce. Serve each two roulades, sauce and rice sprinkled with sesame seeds on four plates. Garnish with Asian garlic and chilli as desired
4
Lift the roulades out of the pan as well, keep warm. Bring the sauce to the boil, stir in the sauce thickener and bring to the boil again. Season to taste with salt, pepper, cayenne pepper and sugar. Put the roulades back into the sauce. Serve each two roulades, sauce and rice sprinkled with sesame seeds on four plates. Garnish with Asian garlic and chilli as desired