Caribbean chicken breast with curry and mango

Ingredients for Caribbean chicken breast with curry and mango

Instructions for Caribbean chicken breast with curry and mango

To prepare the Caribbean chicken breast with curry and mango recipe, please follow these instructions:

coconut milk:
Sprinkle the coconut with boiling milk and let the mixture last for 15 minutes. Then pour it into a sieve covered with a thin fabric. Let the wet dripping off. Squeeze the coconut flour well (turn the cloth over), discard it and store it.


Chicken thighs:
Make a cut around the "ankle" on each chicken age. Cut through to the leg and remove skin and cartilage. Pull out the long flipstick-like tendons - use your fingers and tweezers or forceps. Rub the thighs with salt, pepper and curry and turn them into flour.
Brown them on all sides in half of the butter on a pan.

Wipe the pan with a little paper roll and melt the rest of the butter in it. Sweat a tablespoon of curry in the butter. Sprinkle with broth and boil the sauce while stirring.

Peel the mangoes and fry the meat from the flat stone in thick boats. Put the mango pieces in a refractory dish and season with salt and pepper. Divide the thighs upstairs and pour the sauce over.

Place the lid or the oil over the dish and put it in the 200 ° oven for approx. 35 minutes.

Remove the lid 5-10 minutes before the end of the cooking time.

tips:
In a narrow turn, the coconut milk can be replaced with whipped cream.