How To Cook Chicken In Coconut Milk With Mango Chutney And Curry Chips - Recipe

Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Chicken In Coconut Milk With Mango Chutney And Curry Chips - Recipe

Learn how to cook "Chicken in coconut milk with mango chutney and curry chips". Delicious recipe.

Most people avoid chicken fillets because they are very dry and dull. If you still want to use them, prepare them in a pan with coconut milk and mango chutneys, which give an exotic taste to the dish. Whether you serve it with rice or prefer a fresh salad is a matter of personal choice.

Required products :

2 tablespoons oil
500 grams of chicken fillets, cut into chunks
1 onion, thinly sliced
2 cloves garlic, crushed
pinch of ground dried hot peppers
400 milliliters of coconut milk
curry leaves (if you have any)
boiled rice for serving

Method of preparation :

Heat half the fat in a pan and fry the meat until golden on all sides, transfer it to a plate.

In the same pan, fry the onions for 2-3 minutes until soft. Add the garlic and dried pepper, after a minute put half of the mango chutney together with the coconut milk. Return the meat to the pan and cook on low heat for about 10 minutes until the meat is cooked through. Add the rest of the chutneys and try, season to taste with salt and pepper if needed.

Heat the remaining oil in a small pan and add the curry leaves, fry for 1 minute until crispy. Drain on paper (if you can't find curry leaves, you can use sage).

Serve the dish with boiled rice.

How To Cook Chicken In Coconut Milk With Mango Chutney And Curry Chips - Recipe

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