Chicken skewers with mango sauce

Chicken skewers with mango sauce

Total: 40 min. | Active: 40 min.
lactose-free
Nutritional value / person: 318 kcal
, Fat: 23 g
, Carbohydrate: 12 g
, Protein: 16 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mango sauce

½ soft mango (approx. 250 g), cut into pieces
1 cm ginger, finely grated
1 organic lime, use a little grated zest and all of the juice

Coconut foam

3 tbsp coconut milk, chilled
3 tbsp double cream

Chicken

300 g chicken breasts X
1 tsp salt
a little pepper
2 tbsp white flour
1 egg, beaten
160 g Fine Food Chilli & Lime Cashews , finely chopped
8 wooden skewers, soaked in water for approx. 30 min.

To deep-fry

oil, for deep-frying

To serve

4 sprig coriander
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How it's done

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Mango sauce

Place the mango in a measuring cup, puree. Add the ginger, lime zest and juice, mix, set aside.

Coconut foam

In a bowl, whisk the coconut milk and cream until frothy, cover and chill.

Chicken

Place the diced chicken in a bowl, season. Empty the flour into a shallow dish. Beat the egg in a deep dish. Place the nuts in a shallow dish. In batches, toss the chicken in the flour, then in the egg and finally in the nuts. Press the coating down firmly. Add 3 chicken cubes to each wooden skewer.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 175 °C. Deep-fry the skewers for approx. 2 mins. per batch. Remove the skewers, drain on kitchen paper.

To serve

Divide the mango sauce and coconut foam into 8 glasses. Place 1 chicken skewer on each, garnish with coriander.

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