Mango-coconut chicken with coriander pesto

Name: Mango-coconut chicken with coriander pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 walnut-sized piece of ginger; 1 Garlic clove; 1 chili pepper; 4 (150 g each) Chicken filets; 2 TABLESPOONS clarified butter; 2 TEASPOONS yellow curry paste; 2 TABLESPOONS Flour; 150 ml Vegetable broth (instant); 425 ml Coconut milk; 200 g frozen peas; 1 can(s) (425 ml) Mango; 1/2 bunch Coriander

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 walnut-sized piece of ginger
1 Garlic clove
1 chili pepper
4 (150 g each) Chicken filets
2 TABLESPOONS clarified butter
2 TEASPOONS yellow curry paste
2 TABLESPOONS Flour
150 ml Vegetable broth (instant)
425 ml Coconut milk
200 g frozen peas
1 can(s) (425 ml) Mango
1/2 bunch Coriander

Directions

1
Peel ginger and garlic and dice finely. Cut the chilli lengthwise. Scrape out the seeds and chop finely. Wash chicken fillets and dab dry. Heat clarified butter in a pan.
2
Fry the chicken fillets in it all around for about 10 minutes. Remove and keep warm. Add curry paste, ginger, garlic and chilli to the frying fat and sweat it on. Dust with flour and sweat it on. Deglaze with stock and coconut milk while stirring.
3
Cut the fillets into slices and add to the sauce. Add the peas to the sauce without defrosting and bring to the boil again. Drain mango and cut into cubes. Pour into the sauce and heat it up. Wash the coriander, dab dry, pluck the leaves from the stalks and chop finely.
4
Add to the sauce and fold in. Arrange everything together and garnish with chilli cut into fine rings if necessary. Pappadums (Indian thin chip-like pastry made of lentil flour) are delicious with it.