Chicken cocktail with curry mayonnaise and mango

Name: chicken cocktail with curry mayonnaise and mango
Cook time: 35 min
Total time: 35 min
Yield: 4
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

Chicken cocktail with curry mayonnaise and mango, a festive and fresh appetizer.

Ingredients

Kitchen Stuff

4 whiskey glass

Directions

Halve the orange. Squeeze out 1 half.
Bring a pan with the water, cinnamon stick, the cumin, ground coriander, 1 orange half and the salt to the boil.
Let the flavors on low heat for 5 minutes in the water.
Halve the chicken fillets lengthways, so that you have the same fillets.
Poach the chicken in 10 minutes undercooked in the stock. Make sure the stock remains on the boil but does not boil.
Meanwhile, mix the mayonnaise, crème fraîche, 2 tbsp orange juice and the curry powder.
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.
Put the mango, spring onion and coriander in a bowl. Season with (freshly ground) pepper and possibly salt.
Put the chicken fillets on a plate and with 2 forks pull the meat apart in tufts.
Divide the lamb's lettuce, chicken, kerriemayo and mango in succession over the glasses and serve.