Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 mango (s) (alternatively canned fruit, e.g. pineapple, mandarins)
• 3 carrot (s)
• 1 bunch spring onion (s)
• 200 g basmati
• 50 g cashew nuts
• 200 g cream cheese
• 150 milk
• salt and pepper
• Curry powder
• Cayenne pepper
• Oil for frying

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Instructions

1. Prepare the basmati rice in salted water according to the instructions on the packet.
2. Peel the mango and cut the pulp into wedges from the stone. Peel the carrots as well. Cut the mango and carrots into bite-sized pieces. Wash the spring onions and cut into rings.
3. Wash the chicken and pat dry. Then cut into strips and then season with salt, pepper and curry powder.
4. Heat the oil in a pan and fry the meat in it. Add the carrots and fry them. Then cook covered for about 5 minutes. Roughly chop the cashews and stir in together with the mango and spring onions. Finally mix in the rice and put everything together in a greased casserole dish.
5. Heat the processed cheese and milk and season with salt, cayenne pepper and curry. Spread this mixture over the casserole.
6. Baked in a preheated oven at 200 ° C for approx. 20 - 30 minutes. Serve immediately.