Chicken in mango sauce

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 2 m.-sized onion(s)
• 2 garlic cloves
• 200 g natural yogurt
• 400 g mango(s) , from the can
• n. B. ginger root
• coriander
• turmeric
• chili powder
• Salt
• Garam Masala
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Roughly dice the meat. Peel and dice the onions. Peel and finely chop the garlic and ginger. Fry half of the onions in a pan until translucent, then add the ginger and garlic. Season with about 1/2 teaspoon each of chili powder and turmeric powder, add 3-4 tablespoons of water to deglaze, and stir. Add the meat, season with salt, and fry for 3 minutes. Then add 150 ml of water, cover, and simmer for 15-20 minutes, depending on the size of the meat pieces. Meanwhile, fry the remaining onions. In a bowl, mix the yogurt with the coriander and garam masala. Mix the yogurt and spice mix into the onions over medium heat. Drain the canned mangoes, puree them, and add them as well. Stir the mango sauce into the chicken and continue cooking until a slightly creamy consistency is reached. Adjust seasoning if desired. Serve with rice. Tip: If you don’t have garam masala available, you can mix it yourself with cardamom, cumin, cloves, cinnamon, nutmeg, allspice, and black pepper. Be careful with the spices, as some have a very intense flavor.