Summary

Ingredients

• 500 g chicken breast
• 1 onion (s)
• 1 mango (s)
• 1 tablespoon honey
• 2 tablespoon curry powder
• 1 teaspoon ginger, freshly grated
• 1 pinch (s) lemon zest kaffir lemon leaves
• 1 stalk coriander green
• 400 ml chicken broth
• 400 ml coconut milk
• 1 can chickpeas
• oil

For decoration:

• sour cream
• Coriander green

For the side dish:

• Basmati rice

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Instructions

1. Cut the poultry breast into approx. 2 cm cubes. Peel the onion, cut in half and finely dice. Peel the mango, remove the stone and cut the pulp into approx. 2 cm cubes.
2. Fry the meat and onion together in a little oil in a large flat saucepan or pan until golden. Turn down the heat a little, add the curry, stir and let it sear a little. Add the mango, honey, ginger, drained chickpeas and kaffir lemon leaves or zest of the lemon. Top up with broth and coconut milk and reduce to a creamy consistency. Finally, cut some coriander into small pieces and add to the chicken curry.
3. Prepare the rice according to the instructions on the packet.
4. Serving: Place the rice in the middle of the plate, pour the chicken curry on top or next to it and garnish with a spoonful of sour cream and coriander leaves.
5. Good Appetite!