Chicken Mango Curry with Wild Blueberries
Ingredients for 4 servings:
2 lbs (900g) potatoes
1 piece of ginger root (1”)
450 g (1 lb) chicken breast filet
1 cup (250 ml) frozen wild blueberries
2 tbsp (30 ml) sesame oil
1 tsp (5 ml) curry powder
1/2 cup (125 ml) vegetable broth
1 1/2 cup (375 ml) unsweetened coconut milk
Freshly ground pepper
A few sprigs of cilantro
Generous 1/2 cup (125 ml) yogurt
- Peel, wash and cut potatoes into small pieces. Peel and chop ginger and onion. Rinse and slice chicken. Defrost wild blueberries.
- Heat oil in a pan. Sauté the chicken from all sides for about 5 minutes. Remove from pan and set aside. Add potatoes, ginger, onion and curry powder and sauté. Add broth and coconut milk and simmer for aprox 10 minutes until the potatoes are tender.
- Peel and dice mango. Add chicken and mango to the curry sauce. Season with salt and pepper.
- Wash and dry cilantro. Garnish curry with cilantro, yogurt and wild blueberries.
Protein: 35 g
Fat: 14 g
Carbohydrates: 39 g
Wild Blue is Good for You!