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Cinnamon chicken curry

Cinnamon chicken curry

Based on 43 ratings
"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 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
300 g
chicken breast
½
mango
½ clove
garlic
½
red chili pepper
10 g
ginger
½
spring onion
1 tbsp
ghee (divided)
tbsp
cane sugar
1
limes (juice)
1
oranges (juice)
¼ tbsp
cinnamon
½
cardamom pod (crushed)
1 tbsp
curry powder
½ tsp
ground sweet paprika
½ tbsp
sour cream
raspberries for serving
MetricImperial

Utensils

frying pan, cutting board, knife

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Nutrition per serving

Cal389
Fat18 g
Protein39 g
Carb20 g
  • 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.
    • ½ mango
    • ½ clove garlic
    • ½ red chili pepper
    • 10 g ginger
    • ½ spring onion
    • 300 g chicken breast
    • ½ tbsp ghee
    • 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

    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!
    • 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!

  • Enjoy your meal!

    Cinnamon chicken curry

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