Chicken ragout with mango served with rice and cucumber

Ingredients

• 4 chicken breast fillets
• 2 tbsp oil
• 1 Mango
• 1 red bell pepper
• 1 tbsp Yellow curry paste
• 200 ml poultry broth
• 50 ml mango juice
• soy sauce
• pepper (ground)
• 2 mint sprigs
• 200 g rice
• 0.5 cucumber

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   Wash the cucumber and slice it into rounds.

3. 3.

   Remove mint leaves from the stems, keeping a few for garnish and chopping the rest finely.

4. 4.

   Rinse the chicken breasts, pat them dry, and cut into cubes.

5. 5.

   Peel the mango, remove the pit, and dice the flesh.

6. 6.

   Wash the bell pepper, halve it, deseed, and cut into bite-sized pieces.

7. 7.

   Sauté the chicken in hot oil until browned. Add the curry paste and deglaze with poultry broth. Pour in mango juice and add the bell pepper; simmer while stirring for about 3-4 minutes. Fold in the diced mango, then stir in chopped mint. Season with soy sauce and pepper to taste. Plate the mixture over rice, arrange cucumber slices on top, and garnish with remaining mint.

8. 8.

   Serve immediately.