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Chicken cocktail with curry mayonnaise and mango
Chicken cocktail with curry mayonnaise and mango, a festive and fresh appetizer.
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Ingredients
- 1 medium oranges cleaned up
- 500 ml tap water
- 1 cinnamon stick
- 2 tl ground cumin
- 1 tl Ketoembar ground coriander
- 1 tl salt
- 200 g chicken fillet
- 2 el mayonnaise generous pot 650 ml
- 2 el creme fraiche
- El curry powder
- 2 bunch onion
- 8 g fresh coriander
- 1 ready to eat mango
- 50 g lamb's lettuce melange bag 100 g
Kitchen Stuff
Directions
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Halve the orange. Squeeze out 1 half.
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Bring a pan with the water, cinnamon stick, the cumin, ground coriander, 1 orange half and the salt to the boil.
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Let the flavors on low heat for 5 minutes in the water.
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Halve the chicken fillets lengthways, so that you have the same fillets.
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Poach the chicken in 10 minutes undercooked in the stock. Make sure the stock remains on the boil but does not boil.
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Meanwhile, mix the mayonnaise, crème fraîche, 2 tbsp orange juice and the curry powder.
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Cut the spring onions into thin rings and cut the coriander roughly. Peel the mango. Cut the flesh of the kernel and then into cubes.
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Put the mango, spring onion and coriander in a bowl. Season with (freshly ground) pepper and possibly salt.
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Put the chicken fillets on a plate and with 2 forks pull the meat apart in tufts.
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Divide the lamb's lettuce, chicken, kerriemayo and mango in succession over the glasses and serve.
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Nutrition
240Calories
Sodium13% DV320mg
Fat25% DV16g
Protein22% DV11g
Carbs4% DV12g
Fiber8% DV2g
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