Bowl with Coconut Chicken, Rice and Mango Salad
By chef Gulasch
An exotic bowl full of flavor - tender chicken in a coconut sauce, creamy coconut rice, and a refreshing mango salad. A light yet rich dish inspired by the tropics.
- 25 min
- total
- Medium
- level
10 min prep · 15 min cook
What you will need
-
Boneless Chicken Thighs 1 pcs -
Jasmine Rice 80 g -
Coconut Milk 150 ml -
Mango 0.25 pcs
-
Salad Mix 0.25 pcs -
Tomatoes 1 pcs -
Cane Sugar 1 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients.. Prepare all the ingredients - we'll be cooking with them in a moment 👩🍳✨
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Cook the rice. Rinse the rice, cover it with water in a 1:2 ratio, and add part of the coconut milk. Bring to a boil, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender. Do not lift the lid unnecessarily during cooking
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Optional: Debone the chicken thigh.. Optional: If you have bone-in chicken thighs, debone them (you can save the bones for stock); otherwise skip this step
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Season and coat the thighs in sugar.. Season the chicken thighs and coat them in brown sugar
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Pan-fry the thighs until golden brown.. Pan-fry the thighs with a little olive oil over medium heat for about 3-4 minutes until golden brown
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Flip the thighs, add the coconut milk, and cook until thickened.. Flip the thighs, pour in the coconut milk, and cook over higher heat until it reduces to a sauce
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Slice the mango into strips.. Peel the mango and slice it into thin strips
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Dice the tomatoes.. Cut the tomatoes into small dice
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Mix the salad.. Mix the salad
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Serve.. Serve on a deep plate or in a bowl 🍽️✨
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