🍽️ Sweet and Sour Chicken Skewers with Aromatic Curry Rice

Name: Sweet and Sour Chicken Skewers with Aromatic Curry Rice
Total time: 30 min
Yield: 4 servings
Ingredients: chicken breast fillet quick-cutlets, marinated 600 g; mango 1 pc.; cherry tomatoes 250 g; basil, fresh 10 g; salt pinch; long-grain rice 300 g; spring onions 1 bunch; bell pepper 1 pc.; oil 2 tbsp; curry powder pinch; coconut milk 200 ml; pepper, black ground pinch

560 kcal · 30 min · 4 servings

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Ingredients

chicken breast fillet quick-cutlets, marinated 600 g
mango 1 pc.
cherry tomatoes 250 g
basil, fresh 10 g
salt pinch
long-grain rice 300 g
spring onions 1 bunch
bell pepper 1 pc.
oil 2 tbsp
curry powder pinch
coconut milk 200 ml
pepper, black ground pinch

Instructions

1. Cut the chicken meat into cubes of approx. 2 cm.
2. Peel the mango and remove the flesh from the pit.
3. Cut the mango flesh into cubes as well and set aside.
4. Wash the tomatoes thoroughly under running water.
5. Rinse the basil leaves and pat them dry.
6. Strip the leaves from the stems and chop them finely.
7. Thread the chicken, mango, and tomatoes alternately onto the skewers.
8. Season the skewers with salt and set aside to marinate.
9. Bring the rice in a pot to a boil with approx. 700 ml of salted water.
10. Reduce the heat and let the rice cook covered for approx. 12 minutes.
11. Wash the spring onions and dry them.
12. Cut off the root ends of the spring onions.
13. Slice the spring onions into rings of approx. 0.5 cm thickness.
14. Wash the bell pepper and halve it.
15. Remove the seeds and the core from the bell pepper.
16. Cut the bell pepper into small cubes.
17. Heat 1 tbsp of oil in a pan over high heat.
18. Fry the bell pepper cubes for approx. 2–3 minutes.
19. Add the spring onions and the curry to the bell pepper.
20. Fry everything for approx. 1 minute.
21. Deglaze the pan with coconut milk.
22. Let the sauce simmer for approx. 1–2 minutes.
23. Season the sauce with salt and pepper.
24. Add the vegetables to the pan with the cooked rice.
25. Clean the pan for the next step.
26. Heat the remaining oil in the clean pan over high heat.
27. Fry the chicken skewers on all sides for approx. 2 minutes over high heat.
28. Reduce the heat and finish cooking the skewers for approx. 4–7 minutes.
29. Serve the chicken skewers together with the curry rice on plates.
30. Garnish the dish with the freshly chopped basil.
31. Enjoy your meal!

Nutrition per serving

kcal: 560
Protein: 36 g · Fett/Fat: 18 g · Carbs: 64 g