Cinnamon chicken curry

Step 1/2

• ½ mango
• ½ clove garlic
• ½ red chili pepper
• 10 g ginger
• ½ spring onion
• 300 g chicken breast
• ½ tbsp ghee
• 1½ tbsp cane sugar
• 1 limes
• 1 oranges
• ¼ tbsp cinnamon

• frying pan
• cutting board
• knife

Peel and chop mango. Finely chop garlic, chili, ginger, and spring onion. Cut chicken into small chunks. Melt some ghee in a pan over medium heat. Add sugar and gently stir until caramelized, then deglaze with lime and orange juice. Leave to simmer for approx. 4 min., until reduced to a tangy sauce. Add cinnamon and set aside.

Step 2/2

• ½ tbsp ghee
• ½ cardamom pod (crushed)
• 1 tbsp curry powder
• ½ tsp ground sweet paprika
• ½ tbsp sour cream
• raspberries for serving

• frying pan

In another pan, heat remaining ghee over medium-high heat. Add chicken and fry for approx. 1 min., until slightly browned. Add mango, garlic, chili, leek, ginger, cardamom, curry powder, and paprika. Give it a quick stir. Add caramel sauce, then sour cream, and stir to combine. Transfer to a plate and garnish with raspberries. Enjoy!

Enjoy your meal!