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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
Medium

10 min prep · 15 min cook

Bowl with Coconut Chicken, Rice and Mango Salad
959 kcal · per serving
Protein 46g Carbs 91g Fat 43g
Ingredients

What you will need

7 items · serves 1
  • 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.

Method

Steps to cook

10 steps · 15 min cook
  1. Prepare the ingredients.. Prepare all the ingredients - we'll be cooking with them in a moment 👩‍🍳✨

  2. 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

  3. 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

  4. Season and coat the thighs in sugar.. Season the chicken thighs and coat them in brown sugar

  5. 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

  6. 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

  7. Slice the mango into strips.. Peel the mango and slice it into thin strips

  8. Dice the tomatoes.. Cut the tomatoes into small dice

  9. Mix the salad.. Mix the salad

  10. Serve.. Serve on a deep plate or in a bowl 🍽️✨

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