Indian chicken breast

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 onions
• 1 clove(s) garlic
• ¼ tsp ginger powder
• ½ tbsp curry powder
• 1 pinch(s) of cayenne pepper
• 1 tbsp flour
• 2 tbsp mango chutney
• 400 ml chicken stock from the jar, alternatively vegetable stock
• 150 g crème fraîche
• 1 tsp sugar
• 1 tsp lemon juice
• ¼ tsp paprika powder
• Salt
• some butter or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the chicken breast fillet with cold water and pat dry. Cut the fillets into 2 cm wide strips. Peel and dice the onions. Peel and press the garlic. Mix together: ginger, paprika, curry powder, cayenne pepper, and flour. Toss the chicken strips in the mixture. Heat the butter in a pan and fry the meat for 5 minutes. After 3 minutes, add the onions and garlic and fry briefly. Stir in the mango chutney and deglaze with the chicken stock. Simmer for 10 minutes. Then stir in the crème fraîche. Season with salt, sugar, and lemon juice. Serve with basmati rice.