Enjoy our recipe Creamy Mango Coconut Curry with Chicken by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||4448 kJ (1062 kcal)|
non-stick frying pan, pot, cutting board, Spoon, chef's knife, spatula, bowl
Chop the onion coarsely and chili finely. Cook the rice according to the package instructions.
Coarsely chop the pepper and set aside.
Coarsely chop the mango and cilantro.
Cut the chicken breast into bite-size pieces.
Heat the coconut oil in a non-stick frying pan over high heat. Fry the chicken until golden brown, remove from the pan and set aside.
Heat the coconut oil in a non-stick frying pan over medium heat and fry the curry paste for approx. 1-2 minutes.
Add the onions and chili. Fry until the onions turn translucent. Stir occasionally.
Add the coconut milk and vegetable broth.
Add the peas and let simmer briefly on low to medium heat.
Add mango and pepper to the pan and let simmer for 5 minutes. Turn off the heat and add the chicken and cilantro into the pan.
Season with salt and pepper.
Heat a non-stick frying pan over medium heat. Toast the cashews without oil, tossing occasionally until golden brown.
Add the honey and caramelize for approx. 30 seconds. Stir constantly. Turn off the heat and set the cashews aside.
Serve with the rice and top with the cashews.
Enjoy your meal!