MacGourmet News

Chicken and mango go well together. The mango is even tastier with this chicken curry.

1 lb chicken fillets or breasts
1 Tbsp curry powder
1 Tbsp lemon juice
Little vegetable oil
2 mangos
2-3 chili peppers
1 bunch spring onions
2 Tbsp lemon juice
1/4 Cup (1/2 dl) vegetable oil
Salt and freshly ground pepper

Directions:
Brush the lemon juice over the chicken breasts, sprinkle with curry powder and fry about 3 minutes on each side.

Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.

(Serves 4)

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