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🍽️ Fruity Asparagus Pan

786 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 250 g chicken breast fillet
• 1 tbsp sunflower oil
• 2 tbsp curry powder
• 400 g mango (1 mango)
• 6 stalks cilantro
• 400 ml coconut milk
• salt
• pepper

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Cut off the woody ends.
3. 3. Peel the bottom third of the stalks.
4. 4. Cut the stalks diagonally into pieces about 3 cm long.
5. 5. Rinse the chicken breast fillet.
6. 6. Pat the meat dry with kitchen paper.
7. 7. Cut the chicken into medium-sized cubes.
8. 8. Heat sunflower oil in a pan.
9. 9. Fry the chicken cubes until browned on all sides.
10. 10. Add the asparagus pieces to the pan.
11. 11. Fry the asparagus for 2 to 3 minutes.
12. 12. Add the curry powder to the pan.
13. 13. Pour in 50 ml of water.
14. 14. Peel the mango.
15. 15. Slice the flesh off the pit.
16. 16. Dice the mango pieces finely.
17. 17. Wash the coriander.
18. 18. Shake the coriander dry.
19. 19. Pluck the leaves from the stems.
20. 20. Stir the mango cubes and coconut milk into the asparagus pan.
21. 21. Season the pan generously with salt and pepper.
22. 22. Simmer the mixture over medium heat for 3 to 4 minutes.
23. 23. Stir occasionally while doing so.
24. 24. Sprinkle the finished dish with the coriander leaves.
25. 25. Serve the pan immediately.

Nutrition per serving

• kcal: 786
• Protein: 39 g · Fett/Fat: 51 g · Carbs: 38 g