Mango-Leek Curry with Rice

Ingredients

• 2 stalks leek
• 1 clove garlic
• 1 piece ginger
• 2 tbsp plant oil
• 0.5 tsp coriander
• 0.5 tsp cumin
• 0.5 tsp turmeric
• 0.5 tsp paprika
• 2 tbsp coconut cream (canned)
• 150 g fragrant rice
• 1 Mango
• 1 tsp lemon juice
• salt pepper

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   Wash, pat dry, salt and pepper the chicken breast fillets.

3. 3.

   Clean and cut the leek into strips; peel and finely chop garlic and ginger. Heat oil in a wok, sauté leek for 2 minutes, add garlic and ginger, cook briefly. Add coconut cream and spices, pour in 100 ml water, cover and simmer for 5 minutes.

4. 4.

   Slice mango flesh diagonally along the stone, peel, cut thin slices, cube the rest. Mix with lemon juice. Plate the curry over rice and arrange mango on top.

5. 5.

   Serve with two pan‑fried, sliced chicken breast fillets if desired.