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. Peel the mangoes and cut into pieces.
2. Put the mango pulp in a blender and puree until smooth.
3. Add the milk, nutmeg, curry, pepper and salt to the puree and mix well. Adjust the milk amount to taste — more milk makes the sauce more neutral.
4. Let the sauce rest for 30 minutes.
5. Season the chicken breast fillets with salt and pepper.
6. Place the seasoned chicken in a covered container and refrigerate for 30 minutes.
7. Heat the olive oil in a pan over medium-high heat.
8. Add the chicken fillets and fry for 5-7 minutes per side until golden brown and cooked through (internal temperature 74°C / 165°F).
9. Cook the rice according to the instructions on the packet.
10. Pour the sauce into a saucepan and heat over medium heat for 2-3 minutes, stirring occasionally.
11. Serve the chicken fillets with the mango sauce and cooked rice.