Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 mango (s), ripe
• 2 avocado (s), medium ripe
• 150 ml orange juice
• 200 g sour cream
• 6 tablespoon lime juice
• 3 tablespoon oil
• 3 tablespoon mayonnaise
• 3 tablespoon curry powder
• 1 onion (s)
• 2 teaspoons pepper - grains, red
• salt and pepper
• sugar
• Baguette (s), fresh

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Instructions

1. Season the chicken fillets with salt and pepper and fry on both sides with 2 tablespoons of hot oil. Place the finished fillets in a fire-proof dish and bake in the preheated oven with 200 degrees bottom heat (or with 180 degrees fan oven) in the middle shelf for 15 minutes.
2. Put the very finely diced onion with the remaining oil in the meat roast, add 2-3 tablespoon curry powder and sauté briefly. Deglaze with the orange juice, bring to the boil and allow to cool.
3. Peel the mango, separate the pulp from the stone and cut into thin, elongated strips. Halve the avocados, remove the stones, remove the whole halves from the skin with a spoon and cut open in a fan shape. Arrange the mango and avocado pieces decoratively on the plates, brush with 4 tablespoons of lime juice and sprinkle with a little salt and pepper.
4. Add the sour cream and mayonnaise to the now cold curry mixture and stir well. Season to taste with salt, pepper, sugar and 2 tablespoons of lime juice.
5. Cut the meat into thin slices and also arrange on the plate. Add the sauce and sprinkle with the crushed peppercorns.
6. It tastes wonderful and can be eaten warm or cold.