Cinnamon chicken curry
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
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 |
Metric
Imperial
Utensils
- frying pan
- cutting board
- knife
Nutrition per serving
Cal
389
389
Protein
39g
39g
Fat
18g
18g
Carb
20g
20g
Step 1/2
- 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
- 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!
in Berlin