Mango curry with chicken

Ingredients for 4 servings:

• 1 mango(s), ripe
• 2 onions
• 2 garlic cloves
• 500 g chicken breast
• 100 ml cream
• 2 tsp, heaped curry powder
• 1 tsp salt
• ½ tsp pepper
• 1 pinch of turmeric
• 1 pinch of cinnamon
• 2 spring onions
• 50 g almonds, sliced
• 1 tbsp oil

Instructions

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

quick, easy and delicious

Peel the mango and cut the flesh into small cubes. Peel and chop the garlic cloves and onions. Cut the chicken breast fillet into thin strips. Preheat the oven to 160°C. Add the oil to a large, deep pan and heat. Sauté the chopped garlic and onions with a teaspoon of curry powder in the hot oil, but do not let them over-brown. Add the mango cubes to the pan and simmer over medium heat with the lid closed for about 8 minutes. Then transfer the mango, onion, and garlic mixture to a tall bowl and blend with a hand blender until smooth. Return the puree to the pan, pour in the cream, season with salt, pepper, turmeric, the remaining curry powder, and, if desired, a pinch of cinnamon, and bring to a simmer. Add the prepared chicken breast fillet to the pan and cook in the mango puree with the lid closed for about 15-20 minutes. Meanwhile, place the sliced ​​almonds on a baking sheet and roast at 160°C for 10 minutes. Wash the spring onions and slice them into thin rings. Garnish the finished mango curry with spring onions and roasted almonds and serve with basmati rice.