Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Sweet tropical fruit meets juicy chicken and plenty of spices; an authentic Indian meal for the whole family.
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | Vegetable oil |
| 1 | Medium onion, diced | |
| 4 | Garlic clove, chopped | |
| 4 | tablespoon(s) | Ginger, chopped |
| 1 | teaspoon(s) | Chili powder |
| 1 | teaspoon(s) | Coriander, ground |
| 1 | teaspoon(s) | Cumin, ground |
| 1 | teaspoon(s) | Turmeric |
| 1 | teaspoon(s) | Salt |
| 1 | teaspoon(s) | Pepper |
| 2 | Ripe mangoes, peeled and diced (or 300g frozen mango, defrosted) | |
| 400 | ml | Coconut milk |
| 500 | g | Chicken thigh or breast without skin and bones, cut into 3 cm pieces |
| 1 | bunch | Fresh coriander, stalks chopped and leaves saved for garnish |
| Juice of ½ lime | ||
| 1 | tablespoon(s) | Fish sauce (optional) |