Cinnamon chicken curry

Name: Cinnamon chicken curry
Prep time: 1500 s
Total time: 1500 s
Yield: 4 Servings
Cuisine: indian
Ingredients: 600 g chicken breast; 1 mango; 1 clove garlic; 1 red chili pepper; 20 g ginger; 1 spring onion; 2 tbsp ghee (divided); 3 tbsp cane sugar; 2 limes (juice); 2 oranges (juice); ½ tbsp cinnamon; 1 cardamom pod (crushed); 2 tbsp curry powder; 1 tsp ground sweet paprika; 1 tbsp sour cream; raspberries for serving

Based on 24 ratings

Alex Wahi

alex-wahi.de/vita/

“I developed this recipe on a tv show focused on "comfort food." In our restaurant, it's one of the top dishes on the menu.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

600 g	chicken breast
1	mango
1 clove	garlic
1	red chili pepper
20 g	ginger
1	spring onion
2 tbsp	ghee (divided)
3 tbsp	cane sugar
2	limes (juice)
2	oranges (juice)
½ tbsp	cinnamon
1	cardamom pod (crushed)
2 tbsp	curry powder
1 tsp	ground sweet paprika
1 tbsp	sour cream
	raspberries for serving

Metric

Imperial

How-To Videos

How to secure a cutting board

How to prepare garlic

3 easy ways to juice a lemon

Utensils

frying pan
cutting board
knife

Nutrition per serving

Cal
389

Protein
39g

Fat
18g

Carb
20g

Step 1/2

Peel and chop mango. Finely chop garlic, chili, ginger, and spring onion. Cut chicken into small chunks. Melt some ghee in a pan over medium heat. Add sugar and gently stir until caramelized, then deglaze with lime and orange juice. Leave to simmer for approx. 4 min., until reduced to a tangy sauce. Add cinnamon and set aside.

1 mango
1 clove garlic
1 red chili pepper
20 g ginger
1 spring onion
600 g chicken breast
1 tbsp ghee
3 tbsp cane sugar
2 limes
2 oranges
½ tbsp cinnamon

frying pan
cutting board
knife

Peel and chop mango. Finely chop garlic, chili, ginger, and spring onion. Cut chicken into small chunks. Melt some ghee in a pan over medium heat. Add sugar and gently stir until caramelized, then deglaze with lime and orange juice. Leave to simmer for approx. 4 min., until reduced to a tangy sauce. Add cinnamon and set aside.

Step 2/2

In another pan, heat remaining ghee over medium-high heat. Add chicken and fry for approx. 1 min., until slightly browned. Add mango, garlic, chili, leek, ginger, cardamom, curry powder, and paprika. Give it a quick stir. Add caramel sauce, then sour cream, and stir to combine. Transfer to a plate and garnish with raspberries. Enjoy!

1 tbsp ghee
1 cardamom pod (crushed)
2 tbsp curry powder
1 tsp ground sweet paprika
1 tbsp sour cream
raspberries for serving

frying pan

In another pan, heat remaining ghee over medium-high heat. Add chicken and fry for approx. 1 min., until slightly browned. Add mango, garlic, chili, leek, ginger, cardamom, curry powder, and paprika. Give it a quick stir. Add caramel sauce, then sour cream, and stir to combine. Transfer to a plate and garnish with raspberries. Enjoy!