MealCrew

Asian chicken curry with potatoes and mango

A fruity and slightly spicy curry with tender chicken breast fillet and mango, containing around 520 kcal per portion.

1 to 20 – amounts adjust automatically 35 minutes Main course Asian

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Asian chicken curry with potatoes and mango

AI-generated

Ingredients

  • 500 g chicken breast fillet
  • 600 g potatoes
  • 1 ripe mango
  • 1 onion
  • 2 cloves garlic
  • 1 piece ginger
  • 1 tbsp vegetable oil
  • 400 ml coconut milk
  • 3 tbsp tamari soya sauce
  • 2 tbsp yellow curry paste
  • 1 a splash of lime juice
  • a little salt
  • a little pepper

Instructions

  1. Peel the potatoes and cut them into bite-sized cubes, then parboil them in lightly salted water for about 10 minutes and drain.
  2. Cut the chicken breast fillet, onion and mango into cubes, and finely chop the garlic and ginger.
  3. Heat the oil in a large saucepan and fry the chicken pieces until golden brown all over.
  4. Add the onion, garlic, ginger and curry paste and fry briefly.
  5. Deglaze with coconut milk and tamari soy sauce, then stir everything through well.
  6. Add the parboiled potatoes and diced mango, and simmer gently over a medium heat for about 10 minutes.
  7. Season the curry to taste with lime juice, salt and pepper, and serve hot.

AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.