Indian Mango Chicken

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 1 can mango pulp, 425 ml with juice
• 1 can of creamy coconut milk, 400 ml
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• 1 piece(s) fresh ginger, about the size of a thumb
• 2 tsp red curry paste
• 1 tsp sugar
• ½ tsp garam masala
• 1 pinch(s) chicken stock powder
• e.g. turmeric
• e.g. curry powder
• e.g. cumin
• some salt and pepper
• some chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

to “our” Indian in Jandia

Cut the chicken breast fillet into bite-sized pieces. Chop the garlic, onion, and ginger. Dice the mango wedges, reserving the juice. Briefly fry the chicken cubes on all sides in a pan with a little oil, season with salt, and set aside on a plate. Fry the garlic, onion, and ginger in the pan juices over low heat for about 3 minutes, add the curry paste and sugar, and braise briefly. Add the mango cubes with their juice and the cumin seeds. Now add the curry powder, stock powder, garam masala, and a pinch of pepper, along with some of the liquid part of the coconut milk. Blend everything together in a blender until smooth. Melt the thick part of the coconut milk in the pan, add the pureed mixture, stir, bring to a boil, and season with a little salt and chili, if desired. Now briefly add the fried chicken breast cubes to the boiling, creamy sauce and let it simmer for a short time. Serve with basmati rice.