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🥗 Curry Chicken in Yogurt Marinade with Mango Peanut Salad

485 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• chicken breast fillets 600 g
• yogurt, plain 150 g
• curry powder 1 tsp
• bell pepper, sweet 1 pinch
• cinnamon 1 pinch
• salt 1 pinch
• mango 2 pcs.
• onions, red 1 pc.
• cilantro, fresh 20 g
• organic limes 1 pc.
• peanuts, roasted and salted 2 tbsp
• honey 1 tsp
• olive oil 1 tbsp
• pepper, black ground 1 pinch
• oil 3 tbsp

Instructions

1. 1. Peel and finely chop the garlic. Wash the chicken breast fillets, pat dry with kitchen paper, and cut into strips. In a bowl, mix the yogurt with the garlic, curry, bell pepper, cinnamon, and salt. Place the chicken in the mixture and set aside.
2. 2. Wash the mango thoroughly, peel it, cut the flesh away from the pit, and dice it. Halve the onion, peel it, and cut it into thin strips. Rinse the cilantro, shake off excess water, remove thick stems, and chop. Wash the lime, halve it, and squeeze out the juice.
3. 3. Heat a pan over high heat and roast the peanuts without fat for about 2 minutes until golden brown.
4. 4. In a bowl, whisk together the honey, olive oil, lime juice, salt, and pepper. Add the mango, onion, cilantro, and peanuts to the bowl, mix everything well, and adjust seasoning to taste.
5. 5. Heat the oil in the pan over medium heat. Remove the marinated chicken and carefully pan-fry for about 4 minutes until golden brown. Remove the pan from the heat and let the chicken rest covered for about 5 minutes.
6. 6. Serve the marinated chicken together with the mango peanut salad on plates. Enjoy your meal! Tip: Rice goes well with this.

Nutrition per serving

• kcal: 485
• Protein: 37 g · Fett/Fat: 26 g · Carbs: 34 g