Cinnamon chicken curry

Cinnamon chicken curry

Based on 15 ratings

Alex Wahi, restaurant and tv chef

alex-wahi.de

“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 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g chicken breast
mango
1 clove garlic
red chili pepper
20 g ginger
spring onion
2 tbsp ghee (divided)
3 tbsp cane sugar
limes (juice)
oranges (juice)
½ tbsp cinnamon
cardamom pod (crushed)
2 tbsp curry powder
1 tsp ground sweet paprika
1 tbsp sour cream
raspberries for serving
Metric
Imperial

Utensils

  • 2 frying pans
  • cutting board
  • knife

Enjoy with

Ginger ale
A spicy drink with a slight sweetness, which will complement the warming and sweet spice palate of this dish.

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 ginger
  • 1 spring onion
  • 600 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!