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 |
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.
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!