Summary

Ingredients

• 500 g chicken breast fillet (s) or turkey breast fillet
• 4 tomato (s)
• 1 bunch spring onion (s)
• 1 mango (s), fresh (alternatively canned mango or peaches)
• 1 teaspoon coriander, ground
• 2 tablespoons oil
• salt and pepper
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 0.5 teaspoon ½ cayenne pepper
• 300 g yourt (cream yourt)
• 150 g crème fraîche
• 2 tablespoon tomato ketchup
• 2 tablespoon mango chutney (glass)

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Instructions

1. Cut chicken breast into 3 cm cubes.
2. Wash tomatoes and finely dice them.
3. Clean and finely chop spring onions.
4. Peel the mango, cut the pulp from the stone, and dice into pieces.
5. Heat oil over medium heat and fry the chicken with ground coriander.
6. Season the chicken with salt and remove to a plate.
7. Add crushed garlic, cumin, turmeric, cayenne pepper, and spring onions to the hot oil.
8. Stir-fry for 4 minutes over medium heat.
9. Add tomatoes, yogurt, crème fraîche, tomato ketchup, and mango chutney.
10. Simmer for 5 minutes over medium heat to form a thick sauce.
11. Return the chicken and mango pieces to the pan.
12. Cook for 10 minutes over medium heat until the chicken is cooked through (internal temperature 74°C / 165°F).
13. Season with salt and pepper to taste.
14. Serve hot with basmati rice.