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 200 g rice in salted water according to packet instructions.
2. Rinse 500 g chicken fillets, pat dry, and cut into cubes.
3. Peel and finely chop 1 clove garlic and 1 onion. Wash the leek, trim and slice.
4. Heat 1 tablespoon olive oil in a pan over medium-high heat. Fry the chicken cubes, stirring occasionally, for 5 minutes until lightly browned.
5. Add the chopped onion, garlic, and leek. Sprinkle 1 tablespoon curry powder over and stir. Cook for 2 minutes.
6. Pour in 150 ml vegetable stock, scraping the bottom of the pan to deglaze. Season with salt and black pepper. Reduce heat to medium and simmer for 5 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F).
7. While the curry simmers, cut the mango pulp from the core, peel, and dice.
8. Add the diced mango to the pan and stir gently.
9. Remove from heat. Fold in 1 cup low-fat natural yogurt gently.
10. Taste and adjust seasoning with salt and black pepper. Serve the chicken curry with the cooked rice.