Mango Chicken with Coconut Rice

Ingredients15

• dried red chili2 Stück
• salted peanuts2 EL
• basmati rice125g
• coconut milk150g
• salt1 TL
• small onion1 Stück
• fresh ginger1 Stück
• olive oil2 EL
• curry powder1 TL
• tomato1 Stück
• chicken breast300g
• black pepper1 Prise
• mango chutney2 EL
• fresh cilantro1 EL
• toasted coconut chips1 EL

Instructions

1. 1

   Toast the chilies and peanuts in a pot, turning, for 1-2 minutes until nutty and fragrant. Add the rice and sauté 1-2 minutes. Pour in 100 g coconut milk and 300 ml water, season with ½ tsp salt, bring to a boil, and simmer covered over low to medium heat for 18-20 minutes.

2. 2

   Meanwhile, peel the onion and ginger and blend with 1 tsp water in a mini chopper into a fine paste. Heat 1 tbsp olive oil in a pot and sauté the paste, stirring, for about 5 minutes. Dust with curry powder. Grate the tomato on the coarse side of a grater right over the pot, add 200 ml water, bring to a boil, and simmer about 10 minutes.

3. 3

   Pat the chicken dry and season with ½ tsp salt and pepper. Heat the remaining 1 tbsp oil in a pan and fry the chicken 3-4 minutes per side.

4. 4

   Stir the chutney and the remaining 50 g coconut milk into the sauce and season with salt and pepper. Add the chicken, cover with sauce, and simmer gently over low heat for about 5 minutes until cooked through.

5. 5

   Plate the mango chicken and coconut rice and garnish with cilantro and coconut chips.