Chicken curry

1. Remove the chicken breast from the refrigerator about 30 minutes before you intend to prepare it, pat it dry with a paper towel and cut it into cubes of approx. 2 cm.

2. Clean the spring onions and slice them into thin rings; peel the carrots and cut them into slices. Using the flat side of a knife, gently press the lemongrass.

3. Heat the pot on highest level up to the roasting window, switch to a low level and roast the cubed chicken.

4. Add spring onions and carrots and roast as well. Deglaze with coconut milk, stir in the curry paste and add the lemongrass.

5. Heat the pot on highest level up to the vegetable window, switch to a low level, and cook for approx. 10 minutes in the vegetable area.

6. In the meantime, peel and pit the mango, then dice. At the end of the cooking time, fold in the mango cubes, season to taste with salt and pepper and serve.