Chicken curry with mango

Name: chicken curry with mango
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon peanut oil; 3 tablespoon sunflower oil; 800 gram chicken breast; 2 onion; 1 Red pepper; 2 clove garlic; 1 fresh ginger; 1 tablespoon coriander powder (ketoembar); 1 teaspoon cumin powder (djinten); 1 cinnamon stick; 800 milliliters coconut milk; 2 mango; 1 spring / forest onion

Ingredients

3 tablespoon peanut oil
3 tablespoon sunflower oil
800 gram chicken breast
2 onion
1 Red pepper
2 clove garlic
1 fresh ginger

1 tablespoon coriander powder (ketoembar)
1 teaspoon cumin powder (djinten)
1 cinnamon stick
800 milliliters coconut milk
2 mango
1 spring / forest onion

Directions

Heat half of the oil and fry the chicken cubes around golden brown in 4-5 minutes. Remove them from the pan and keep separate.
Heat the remaining oil and stir-fry the onion, red pepper, garlic and ginger for 2-3 minutes.
Spoon the coriander, cumin and the cinnamon stick through and fry for another 1-2 minutes.
Add the chicken and coconut milk, bring to the boil and simmer for 5-7 minutes without the lid until the sauce thickens.
Remove the cinnamon stick. Spoon the mango through and heat for a short while without cooking.
Garnish with some spring / forest onion. Tasty with white rice and green beans.