Insalata Mango Alla Aladdin
very easy
30 mins
30 mins
Ingredients
- 10 g grated ginger
- 1 red onion
- 1 Garlic clove
- 1 knife tip (approx. 1 g) gelbe Currypaste (Asialaden)
- 50 g Whole milk yoghurt
- 7-10 Tbsp Sugar
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Paprika powder
- 300 g Chicken filet
- 7 TABLESPOONS Olive oil
- 4 TABLESPOONS Lemon juice
- 2 ripe mangoes
- 200 g mixed salad (e.g. lollo rosso, frisee, radicchio, iceberg lettuce)
- 120 g Arugula
- 2 TABLESPOONS Raisins
- 4 TABLESPOONS Peanut kernels
Directions
- 1
Peel ginger, onion and garlic. Grate the ginger. Dice half onion and garlic. Mix curry paste and 1 tsp. water. Stir in yoghurt, 1 pinch of sugar, 1 pinch of paprika powder, ginger, diced onion and garlic.
- 2
Wash the meat, dab dry and dice. Mix with the curry marinade, cover and leave to cool for approx. 6 hours.
- 3
Heat 2 tablespoons of oil in a frying pan. Fry the meat in it all around for about 5 minutes. Season with salt and pepper.
- 4
For the dressing, mix lemon juice, salt, pepper and sugar, fold in 5 tablespoons of oil. Peel the mangos and cut the flesh into wedges from the stone. Dice the mango slices. Cut the rest of the onion into strips.
- 5
Clean, wash, spin dry and cut all salads a little smaller. Wash and drain the raisins. Mix all prepared salad ingredients, peanuts and chicken cubes with the dressing.
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