Chicken Mango Curry

Ingredients for 3 servings:

• 500 g chicken breast fillet(s) or turkey breast fillet
• 4 tomatoes
• 1 bunch of spring onions
• 1 mango(s), fresh (alternatively mango or peaches from the can)
• 1 tsp coriander, ground
• 2 tbsp oil for frying
• salt and pepper
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp cayenne pepper
• 300 g cream yogurt
• 150 g crème fraîche
• 2 tbsp tomato ketchup
• 2 tbsp mango chutney from the jar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

mild and aromatic

Cut the meat into 3 cm cubes. Wash and finely dice the tomatoes. Trim and finely chop the spring onions. Peel the mango, remove the stone, and dice the flesh. Brown the meat with coriander in the oil over medium heat, then season with salt and remove. Add the crushed garlic, the remaining spices, and the spring onions to the frying fat and fry for about four minutes, stirring. Then add the tomatoes, creamed yogurt, crème fraîche, tomato ketchup, and mango chutney. Simmer together for about five minutes until a thick sauce forms. Then add the meat and mango pieces and cook for ten minutes. Season with salt and pepper and serve hot. Serve with basmati rice.