Fruity curry casserole

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 mango(s) (alternatively canned fruit, e.g. pineapple, tangerines)
• 3 carrots
• 1 bunch of spring onions
• 200 g basmati
• 50 g cashew nuts
• 200 g cream cheese spread
• 150 milk
• salt and pepper
• curry powder
• Cayenne pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the basmati rice in salted water according to the package instructions. Peel the mango and cut the flesh into wedges, removing the stone. Peel the carrots as well. Cut the mango and carrots into bite-sized pieces. Wash the spring onions and slice them into rings. Wash the chicken and pat dry. Cut it into strips and season with salt, pepper, and curry powder. Heat oil in a pan and brown the meat. Add the carrots and brown them. Cover and cook for about 5 minutes. Roughly chop the cashews and stir them in along with the mango and spring onions. Finally, mix in the rice and pour everything into a greased baking dish. Heat the cream cheese and milk and season with salt, cayenne pepper, and curry powder. Spread this mixture over the casserole. Bake in a preheated oven at 200°C for about 20-30 minutes. Serve immediately.