Sweet Mango Chicken Curry with Coconut Milk 🍛 | Fruity, Creamy & Healthy скачать в хорошем качестве

Sweet Mango Chicken Curry with Coconut Milk 🍛 | Fruity, Creamy & Healthy

Fruity, sweet, and super easy to make! Today I’m showing you my Sweet Mango Chicken Curry with Vegetables and Coconut Milk – a perfect healthy meal with an exotic twist. 🥭🥥 I’m serving this delicious curry with fluffy rice, beautifully plated using a simple glass trick. 👉 Ingredients, instructions, and nutrition info are listed below! 📲 Follow me for more recipes on YouTube, Instagram & TikTok: Cooking with Christoph Enjoy your meal and happy cooking! 🧾 Ingredients (for 4 servings): 500 g chicken breast 1 tsp curry powder Salt, pepper 2 carrots 1 large sweet potato 1 red bell pepper 1 mango 1 onion 1 garlic clove 2 tbsp olive oil 1 can coconut milk (400 ml) 250 g rice (e.g. jasmine or basmati) 1 tbsp chopped parsley for garnish Water, salt for the rice 👨‍🍳 Instructions: Prepare the chicken: Cut the chicken into bite-sized pieces, season with curry powder and salt, massage well, and refrigerate to let it marinate. Prepare the vegetables: Peel the carrots, cut into strips, then into 2 cm pieces. Peel and cube the sweet potato. Clean and cut the bell pepper into bite-sized pieces. Prepare the mango: Cut along the seed, score the flesh in a grid pattern, flip it inside out, and cut out the cubes. Finely dice the onion and garlic. Sear the chicken: Brown the chicken in hot olive oil until golden, then set it aside. Sauté the onion and garlic: In the same pan with some additional olive oil, sauté the onions until translucent. Add the pressed garlic and sauté briefly. Add the vegetables: Add the carrots and sweet potato and sauté for about 5–7 minutes. Then add the bell pepper and sauté briefly. Season & deglaze: Season with paprika powder, curry powder, and pepper. Sauté briefly (don’t over-roast to avoid bitterness), then deglaze with coconut milk. Rinse the can with a little water and add to the pan. Season with salt. Let simmer: Cover with a lid and let the curry simmer over medium heat. Cook the rice: Use a ratio of 1 part rice to 1.5 parts water. For example: 1 cup rice + 1 ½ cups water + a pinch of salt. Bring to a boil, cover, and let it simmer on low heat until the water is absorbed. Tip: Rinse a glass with water before filling it with rice to easily unmold it for plating. Finish the curry: Add the chicken and mango cubes to the curry, mix well, and let it simmer on medium heat until everything is heated through and nicely blended. Serve: Unmold the rice onto the plate, serve the curry next to it, and garnish with chopped parsley. 🔍 Nutrition Facts (per serving, approx.): Calories: ~540 kcal Protein: ~30 g Fat: ~20 g Carbohydrates: ~55 g Fiber: ~6 g (Estimated values, may vary slightly based on specific ingredients)