Summary

Ingredients

• 500 g chicken fillet (s)
• 1 can mango (s), cut into wedges, in liquid
• 1 mango (s), fresh
• 1 cup crème fraîche
• 3 tablespoon coconut milk
• 2 tablespoon cream yogurt
• 1 onion (s)
• clove Garlic (s), 2 - 3
• 1 tablespoon tomato paste
• 1 tablespoon mango chutney
• 1 tablespoon curry paste (Tikka Masala Paste), optional
• coriander
• Cumin powder (cumin)
• turmeric
• salt and pepper
• sugar
• 1 tablespoon oil

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Instructions

1. Wash the chicken and cut into small cubes. Peel the fresh mango and cut into cubes of roughly the same size. Peel the onion and chop finely. Peel and press 2-3 cloves of garlic. Puree the canned mango.
2. In a large saucepan, fry the chicken cubes in oil and season with 1 teaspoon of coriander, as well as salt and pepper, then remove. Fry the onions and garlic with 1 teaspoon each of turmeric and cumin in the same saucepan. Fry the tomato paste, mango chutney and tikka masala paste. Add about 2 teaspoons of sugar. Then add coconut milk to everything and stir in the crème fraîche and the mashed mango. Let everything simmer for a few minutes on a medium heat and stir to a smooth sauce. Stir in yogurt to taste.
3. Add the chicken again and season with a little sugar, cumin, coriander and turmeric. Finally add the diced mango and cook the curry for about 10 minutes on a low level.