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Recipe posted by Emilie Vivenot
A truly exotic dish. "
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Preparation time: 20 mn
Cooking time: 15 mn
Rest time: 0 mn
Total time: 35 mn
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For 4 servings:
1 lb chicken breasts
1 large mango (or one can of mangoes)
2 thin leeks
1 mild chilli pepper
half a cup coconut milk
half a cup of water and one cube of chicken stock.
2 tablespoons oil
3 tablespoons curry powder
1 teaspoonful corn starch
salt
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1
Wash the leeks and remove ¾ of the green part. Cut into small slices and cook for approximately 7 minutes in boiling salted water.
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2
Cut the chicken into cubes and sprinkle with curry powder and salt. Heat the oil in the wok and cook the chicken for 3 minutes until brown. Add the leeks, the coconut milk and the corn starch mixed with the chicken stock. Cover and leave to simmer for 5 minutes.
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3
Peel the mango and cut into cubes. Add to the wok with the whole chilli pepper. Cook for a further 3 minutes.
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4
Serve hot with white or Thai rice.
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