Summary

Ingredients

• 500 g chicken breast fillet (s)
• salt
• pepper
• 3 tablespoon olive oil
• 800 g asparaus, white, peeled, blanched for 5 minutes
• 1 mango (s), ripe, peeled, cut into sticks
• 30 g almond (s) (flakes or splinters), dry-roasted
• 2 tablespoon curry, mild
• 100 ml vegetable stock
• 2 tablespoon lemon juice
• 1 teaspoon sugar
• 150 g crème fraîche
• 150 g yourt
• some lettuce-leaves
• some strawberries

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Instructions

1. Salt and pepper the chicken breast fillets and fry them brown in hot oil. Cover and cook for 6-8 minutes on each side over medium heat. Take the fillet out of the pan, briefly sweat the curry in the fat and deglaze with the stock.
2. Put the stock in a bowl and season with lemon juice, salt, pepper and sugar, then mix with the creme fraiche and yoghurt and season well.
3. Cut the meat diagonally into strips, arrange on the plates with lettuce leaves, asparagus, mango and strawberries, pour the curry sauce over them and sprinkle with the roasted almonds.