Fruity chicken curry

Name: Fruity chicken curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 2 red chillies; 1 (approx. 450 g) Mango; 400 g Chicken filet; 200 g Basmati Rice; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 3 TSP Curry Powder; 250 g Whipped cream; 100 ml Chicken bouillon (instant); 3 TABLESPOONS Mango Chutney; 7-10 Tbsp Cayenne pepper; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Kaffir leaves and Asian chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
2 red chillies
1 (approx. 450 g) Mango
400 g Chicken filet
200 g Basmati Rice
7-10 Tbsp Salt
1 TABLESPOON Oil
3 TSP Curry Powder
250 g Whipped cream
100 ml Chicken bouillon (instant)
3 TABLESPOONS Mango Chutney
7-10 Tbsp Cayenne pepper
1-2 TEASPOONS Lemon juice
7-10 Tbsp Kaffir leaves and Asian chives

Directions

1
Peel, halve and slice the onions and garlic. Remove seeds from chillies, rinse and cut into fine strips. Peel the mango and cut the flesh in 2 halves from the stone. Cut the mango lengthwise into slices and put something aside for garnishing. Cut remaining slices into strips.
2
Rinse chicken flesh, dab dry and also cut into strips. Cook rice in boiling salted water for about 15 minutes. Heat oil in a pan. Brown the chicken strips in it. Add onions, garlic and chilli, fry briefly. Sprinkle with 2 teaspoons of curry. Add cream and bouillon and stir in mango chutney. Let simmer for about 5 minutes. Add mango strips and cook for 1-2 minutes. Season to taste with salt, cayenne pepper, curry and lemon juice.
3
Sprinkle with 2 teaspoons of curry. Add cream and bouillon and stir in mango chutney. Let simmer for about 5 minutes. Add mango strips and cook for 1-2 minutes. Season to taste with salt, cayenne pepper, curry and lemon juice. Drain rice, arrange with chicken curry and dust with 1 teaspoon curry powder. Garnish with mango slices, kaffir leaves and Asian chives