4 garlic cloves
1 thumb of ginger
1 tbsp dark muscovado sugar
500 grams chicken fillet
2 red bell peppers
2 red onions
piece of red chili pepper
100 grams cashew nuts
This fresh curry may remind you of a Thai dish. The sweet ripe mango characterises this dish. You can decide how spicy you want your curry to be by adding the fresh red chili pepper.
Cut the chicken fillet into equal pieces and fry in a frying pan in some oil. Stir regularly. Clean the bell peppers, onions and red chili pepper and cut into pieces. Add the bell pepper, onion, red pepper and cashew nuts. Leave to cook on a medium heat with the lid on the pan.
Now prepare the mango curry sauce. Peel the mango and cut into pieces. Clean the garlic cloves and ginger. Grate a little green of the lime peel. Grind the mango sauce in the food processor or with a hand blender. Mango with garlic, ginger, lime peel, lime juice and muscovado sugar is a fantastic flavour combination.
Peel the second mango and cut into big chunks. Add the mango curry sauce and the pieces of mango to the chicken and let it simmer for the last few minutes. Prepare the noodles according to the instructions on the packet. Garnish the dish with fresh coriander to taste.