Chicken curry

Ingredients for 3 servings:

• 400 g chicken breast
• 3 tbsp tomato paste
• ½ onion(s)
• 1 large garlic clove(s)
• 1 can mango(s), 250 g drained weight
• 2 slices of pineapple
• 2 tbsp, levelled ginger powder
• 200 g whipped cream
• 3 tbsp applesauce
• 3 tbsp curry powder (Thai)
• salt and pepper
• Paprika powder, sweet

Instructions

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

Cut the chicken breast into small pieces and fry with a little oil, pepper, and paprika. Meanwhile, chop the onion and garlic. Remove the cooked chicken from the pot and briefly sauté the chopped onion and minced garlic clove. Then add the mango and pineapple pieces and stir until the mango flesh is mushy. Next, add the heavy cream with the juice from the canned mango, the applesauce, and the tomato paste. Once it has boiled, blend with an immersion blender until creamy and reduced to small pieces. Then add the chicken breast again and season with ginger, salt, and Thai curry spice, if desired. Let it simmer for 10-15 minutes. Serve with rice.