Indian Chicken Mango Curry

Ingredients for 4 servings:

• 500 g chicken fillet(s)
• 1 can mango(s), in wedges, in liquid
• 1 mango(s), fresh
• 1 cup crème fraîche
• 3 tbsp coconut milk
• 2 tbsp cream yogurt
• 1 onion(s)
• Garlic clove(s), 2 – 3
• 1 tbsp tomato paste
• 1 tbsp mango chutney
• 1 tbsp curry paste (tikka masala paste), optional
• Coriander powder
• Cumin powder (cumin)
• Turmeric powder
• salt and pepper
• Sugar
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

fruity-mild chicken curry, tastes good with Indian rice

Wash the chicken and cut into small cubes. Peel the fresh mango and cut into roughly equal-sized cubes. Peel and finely dice the onion. Peel and press 2-3 cloves of garlic. Puree the canned mango. In a large pot, fry the chicken cubes in oil and season with 1 teaspoon of coriander, salt, and pepper, then remove. In the same pot, fry the onions and garlic with 1 teaspoon each of turmeric and cumin. Fry the tomato paste, mango chutney, and tikka masala paste. Add about 2 teaspoons of sugar. Then pour in the coconut milk and stir in the crème fraîche and the pureed mango. Simmer everything on medium heat for a few minutes and mix until smooth. Stir in yogurt to taste. Add the chicken and season to taste with a little sugar, cumin, coriander, and turmeric. Finally, add the diced mango and cook the curry on low heat for about 10 minutes.