Summary

Ingredients

• 2 sachets rice
• 3 chicken breast fillet (s)
• 2 mango (s), not too soft
• 2 pinch (s) nutmeg
• 1 ½ pinch (s) curry
• 200 ml milk
• 1 olive oil
• 1 pinch (s) salt and pepper

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Instructions

1. For the sauce:
2. Peel the mangoes and cut into pieces. Then put the pulp in a blender and puree. Add the milk, nutmeg, curry, pepper and salt and mix well. The respective amount varies from taste to taste. The more milk, the more neutral it becomes. Let it steep for 30 minutes.
3. For the chicken breast fillets:
4. Season the pieces with pepper, salt and, depending on your taste, with thyme or rosemary.
5. Let it steep for 30 minutes.
6. Warm up a pan. Then add olive oil and put in the fillet pieces.
7. Fry on both sides until they are through or they have taken on a brownish color. You can refine it with pineapple. At the end, simply add these with the roast.
8. Cook the rice according to the instructions on the packet.
9. Put the prepared sauce in a saucepan, heat it up and stir it. Serve with the chicken and cooked rice.