Take bonefree chicken thighs (or brest if you prefer) and flatten them out. Season with salt and pepper. Dip in whipped egg and then in cocnut flakes.
Finely chop mango, onion, red pepper and ginger. Add crushed garlic.
Cook onions, peppers, ginger and garlic until soft, while you pan-fry the chicken. Finally add mango and some creme fraiche to the sauce. Serve with rice.
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