Cinnamon chicken curry

Nutrition per serving

• Step 1/2

  
  • ½ mango
  • ½ clove garlic
  • ½ red chili pepper
  • 10 g ginger
  • ½ spring onion
  • 300 g chicken breast
  • ½ tbsp ghee
  • 1½ tbsp cane sugar
  • 1 limes
  • 1 oranges
  • ¼ 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

  
  • ½ tbsp ghee
  • ½ cardamom pod (crushed)
  • 1 tbsp curry powder
  • ½ tsp ground sweet paprika
  • ½ 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!