Summary

Ingredients

• 200 g rice
• Iodized salt
• 500 g chicken fillet (s)
• 1 clove garlic
• 1 onion (s)
• 1 leek
• 1 tablespoon oil (olive oil)
• 1 tablespoon curry
• 150 ml vegetable stock
• Black pepper
• 1 mango (s)
• 1 cup natural yogurt, low in fat

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Instructions

1. Cook the rice in salted water according to the instructions on the packet. Rinse the meat, pat dry and cut into cubes. Peel onion and garlic and chop finely. Wash, clean and slice the leek. Heat oil in a pan. Fry the meat in it. Add the onion, garlic and leek. Dust the curry over it and let it simmer for about 5 minutes. Then deglaze with broth and season with salt and pepper.
2. Cut the mango pulp from the core, peel and dice. Add to the meat. Remove the pan from the stove and fold the yogurt into the curry. Season again to taste and serve the chicken curry with rice on plates.