Chicken and mango skewers
Ingredients
for 2 person
| ½ dl | vegetable bouillon |
| 150 g | long grain rice |
| 3 dl | milk |
| 1 bag | curry sauce (e.g. curry sauce powder) |
| 320 g | chicken breasts, cut in half lengthwise and then crosswise into strips approx. 1 cm wide |
| 140 g | mango fillets, cut into thirds |
| 4 | long metal skewers |
| oil, for frying | |
| ¼ tsp | salt |
| a little | pepper |
How it's done
Rice
Bring the bouillon to the boil, add the rice, cover and cook at low heat for approx. 20 mins. until the rice is just soft. Drain and cover the rice to keep warm.
Sauce
Mix the milk and sauce powder well and bring to the boil, stirring constantly. Simmer over a low heat for approx. 3 mins.
Skewers
Thread the chicken and mango pieces alternately onto 4 skewers. Heat the oil in a non-stick frying pan, reduce the heat. Fry the skewers in batches over a medium heat for approx. 1 min. on all sides. Season at the end.
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