Chicken breast in beetroot and mango curry

Ingredients for 2 servings:

• 300 g chicken breast
• 1 clove(s) garlic
• 1 m.-large Pepper, hot
• 5 rosemary sprigs
• 5 stalks of curry plant
• 7 carnations
• 7 allspice berries
• 1 beetroot (large tuber)
• 1 cup spelt, milled
• 1 mango(s)
• 2 cups vegetable broth
• salt and pepper
• curry powder
• e.g. sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple, exotic, spicy

Wash the rosemary and curry leaves and shake dry. Dice the chicken breast. Finely slice the garlic clove and finely strip the chili peppers. Heat the oil in a pan and sear the meat with the spices. Cover, but do not close completely. Brush the beetroot and remove any unsightly parts. The skin can be eaten if you know where it comes from. Add the beetroot to the meat and fry briefly. Add the cloves and allspice and simmer for about 15 minutes. Measure 1 cup of spelt and add it to the pan with 2 cups of vegetable stock. Mix well and simmer for 15 minutes. Peel the mango and dice it. After 15 minutes, stir in the mango. Simmer for another 10-15 minutes, until the spelt has absorbed the liquid. Season well with salt, pepper, and curry powder. Stir in sour cream at the end, if you like. Note: 1 cup equals 250 ml