Indian Mango Chicken Curry for the Monsieur Cuisine

Ingredients for 3 servings:

• 1 small onion(s)
• 2 cloves garlic
• 2 cans of mangoes
• 1 tsp garam masala
• 300 g chicken
• 1 can chickpeas
• 200 g rice
• 2 tsp sour cream
• 1 can coconut milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Puree the onion and garlic on turbo mode for about 5 seconds. Add the oil and fry on level 3 at 80 degrees for about 3 minutes until translucent. Add the mango, coconut milk, sour cream and spices. Cook for 8 minutes at 80 degrees on level 2. Then puree everything on turbo mode for 10 seconds. Add the chickpeas and let it simmer, then transfer the sauce to a bowl. Place the rice in the cooking basket, finely chop the chicken and place it in the steamer. If desired, you can season it with salt and pepper beforehand and then cook for 20 minutes at S/F. Then mix the meat into the sauce and serve with rice. Enjoy! A little info: The amount of rice is difficult to estimate, you should be careful to either get the exact amount or simply cook it in the metal container at the bottom. The sauce will be very creamy and tastes like an Indian restaurant, we think.