Mango curry with chicken

Ingredients for 4 servings:

• 2 tbsp oil, tasteless
• 500 g chicken breast fillet(s) or turkey breast fillet(s)
• 1 large onion(s)
• 2 m.-large mango(s), ripe
• 500 g cream yogurt
• 3 cloves garlic
• ¼ bulb(s) ginger
• 2 tsp coriander powder
• 2 tsp, heaped cumin
• 2 tbsp, heaped turmeric
• 4 tbsp mango chutney
• 1 tsp, heaped cayenne pepper
• 1 pack of cashew nuts, spicy or regular
• 1 handful of coriander, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the meat into 3 cm pieces, cut the onion into thin strips, and the mango into strips about 2 cm thick. Brown the meat with ground coriander and finely chopped ginger in a high pan, then season with salt and set aside. Add the crushed or crushed garlic to the frying fat along with the remaining spices and the onion. Stir-fry until the onions become translucent. Then add the yogurt and mango chutney and simmer over medium heat until thickened. Add the meat and mango and simmer over low heat for about 10 minutes. Season to taste and adjust seasoning if desired. Add the cashews. Serve with fresh coriander and rice. A fresh mango lassi also goes well with this dish.