2 servings; 10 min preparation; 25 min cooking time.
Today I made a light chicken dish with tropical flavor. It’s a fast and easy to make, but it has deep coconut and mango flavor. Serve it with rice and you will have a full meal for dinner.
This time I didn’t make it spicy, but you can add some chili flakes or fresh chili paper. The coconut butter is also optional. I added it to make the coconut flavor stronger. If you don’t that at home or you cannot find it in the store, just leave it out.
- 300 g chicken breast
- 200 g button mushrooms, sliced
- 200 ml coconut milk
- 1 mango, cubed
- 1 tbsp coconut butter
- 1 tbsp fresh or dry parsley
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp white pepper
- 1 tsp salt
- 1 tbsp coconut or olive oil
Cut the chicken in small pieces. Slice the mushrooms in thin slices. Peel the mango, remove the core and cut it in small cubes.
Heat oil in a pan over high heat. Cook the chicken for 5 min or until it starts to get color. Add the mushrooms. Cook for 5 more minutes.
Reduce the heat to medium. Add all dry spices and stir well. Add coconut milk and coconut butter and let it cook for 5 to 10 min.
Add the mango cubes and cook it for 5 more minutes. remove from the heat. Sprinkle fresh minced parsley on top. Enjoy!