Mango curry with basmati rice

Today we have a fruity and delicious recipe from Asia for you:
Low-histamine mango curry with tender chicken breast fillet. You'll love it! 

This recipe is  

• suitable for a low-histamine diet 
• gluten-free 
• lactose-free

Preparation time  

40 minutes  

Ingredients for 2-3 people:

• Mango (1)
• 200g chicken breast fillet 
• Olive oil 
• 1 tsp fennel seeds 
• 1 cinnamon stick 
• 1 clove of garlic (1) 
• 1/2 tbsp HistaFood Organic Vegetable Broth

• 1 thumb-sized piece of ginger (1) 
• 1 tsp turmeric 
• 1 bunch of coriander 
• 1 tsp paprika powder 
• 400ml coconut milk (1)

• 1 tbsp acerola juice 
• Salt 

preparation 

• Cut the chicken breast fillet into thin strips and fry in a coated pan with a little olive oil until crispy. 

• Peel the mango, chop it into small pieces and puree it with an immersion blender. 
• Peel and finely chop the garlic clove. 
• Peel and finely grate the ginger. 
• Remove the chicken breast fillet from the pan and fry fennel seeds, cinnamon stick, garlic, ginger, turmeric and paprika powder in the fat and meat juices. 
• Deglaze with mango puree 

• Add coconut milk (1) and acerola juice and season with salt. 
• Add the chicken breast fillet, bring to a boil, then simmer over medium heat for about 20 minutes. 
• Remove the cinnamon stick and serve with basmati rice. 

Our HistaFood tip

For a vegan alternative, you can use cauliflower or pumpkin instead of chicken breast fillet, for example.

Prepared with