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Chicken with Coconut Milk and Mangoes

Ingredients (for 4 persons):

2 onions, finely chopped
600 g chicken breast, cut into strips
2 mangoes, diced
4 garlic cloves, pressed
4 tomatoes, quartered
250 ml unsweetened coconut milk
2 bunches fresh coriander
4 tablespoons olive oil
2 teaspoons Sambal Oelek
curcuma
caraway
salt and pepper
2 cups parboiled rice
2 garlic cloves, pressed
2 tablespoons olive oil
4 cups water, for the rice

Preparation

Fry the onions in the olive oil until they are translucent, then add the garlic and fry together with the onions. Add the chicken strips and sear. Add the quartered tomatoes and leave to steam for about 5 minutes.

Prepare the rice as follows: Roast the garlic in olive oil and then add the rice, let it become translucent in about 1 minute. Add water, stir briefly and let the rice boil, while not stirring.

Season the chicken with Sambal Oelek, curcuma, caraway, salt and pepper to taste and add the coconut milk. Add the coriander and the mangoes and let it simmer on moderate heat for about 10-15 minutes until the meat is "done".

Serve the chicken with the rice.

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