Summary

Ingredients

• 3 chicken breast fillet (s)
• 2 large onions
• 1 clove garlic
• 0.25 teaspoon ¼ ginger powder
• 0.25 teaspoon ¼ paprika powder
• 0.5 teaspoon ½ curry powder
• teaspoon ⅛ cayenne pepper
• 1 tablespoon flour
• 3 tablespoon butter
• 0.5 liter ½ chicken broth
• 1 tablespoon mango chutney
• 1 teaspoon sugar
• 1 cup crème fraîche
• 0.5 ½ lemon (s), the juice from it
• salt and pepper

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Instructions

1. Cut the meat into strips, peel the onions and garlic and chop finely. Mix the spices well with the flour.
2. Fry the onions and garlic in part of the butter until translucent, then remove. Turn the meat well in the seasoned flour until the meat is completely dusted. Then put in the pan and fry too. Add the onions and garlic again. Stir in the mango chutney and deglaze with 1/4 liter of chicken stock, using a wooden spoon to remove the gravy from the bottom. Put a lid on the pan and let everything simmer for about 10 minutes. Pour in the rest of the chicken stock and add the crème fraiche, simmer for another 10 minutes. Season with salt, pepper and lemon juice. Let simmer again until the sauce is completely thickened. Serve hot.