Summary

Ingredients

• 4 chicken breast fillet (s), 150 g each
• 2 onions)
• 1 clove garlic
• 0.25 teaspoon ¼ ginger powder
• 0.5 tablespoon ½ curry powder
• 0.25 teaspoon ¼ paprika powder
• 1 pinch cayenne pepper
• 1 tablespoon flour
• 3 tablespoon butter
• 2 tablespoon mango chutney
• 400 ml vegetable stock or poultry stock
• 150 g crème fraîche
• salt
• 1 teaspoon sugar
• 1 teaspoon lemon juice

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Instructions

1. Rinse the chicken breast fillets with cold water and pat dry. Cut the fillets into 2 cm pieces. Peel and dice the onions. Press the garlic.
2. Mix the ginger, flour, paprika, curry and cayenne pepper. Turn the chicken pieces in this seasoning mixture.
3. Heat 2 tablespoons of butter in a large pan and fry the meat for 5 minutes. Add onions and garlic after 3 minutes.
4. Add the mango chutney and deglaze with the vegetable stock or poultry stock. Let simmer for 10 minutes. Add crème fraîche and season with salt, pepper, sugar and lemon juice.
5. Basmati rice goes best with this dish.