Indian chicken

Ingredients for 4 servings:

• 3 large chicken breast fillets
• 2 onions
• 1 clove(s) garlic
• ¼ tsp ginger powder
• ¼ tsp paprika powder, hot
• ½ tsp curry powder
• 1 pinch(s) of cayenne pepper
• 1 tbsp flour
• 3 tbsp clarified butter
• 2 tbsp mango chutney
• ½ liter chicken broth
• 1 cup crème fraîche
• 1 tsp sugar
• 1 pinch of salt
• 1 lemon(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cut the chicken breasts into approximately 2 cm thick strips. Peel and finely dice the onions and garlic. On a plate, mix the spices – ginger, paprika, curry powder, and cayenne pepper – with the flour. Sauté the onions and garlic in a pan with melted clarified butter until translucent, then remove. Now toss the meat in the spice mixture and fry in batches in the pan. Once all the meat strips are browned, return everything to the pan and add the mango chutney. Deglaze with 1/4 l chicken stock and stir. Cover the pan and simmer for 10 minutes over low heat. Then stir in the remaining chicken stock and crème fraîche, and cook for another 10 minutes. Season with salt, sugar, and lemon juice, and cook uncovered until the sauce reaches the desired consistency. Side dish: rice