Summary

Ingredients

• 600 g chicken breast fillet (s)
• 2 onions)
• 1 clove garlic
• 0.25 teaspoon ¼ ginger powder
• 0.5 tablespoon ½ curry powder
• 1 pinch (s) cayenne pepper
• 1 tablespoon flour
• 2 tablespoon mango chutney
• 400 ml poultry stock from the glass, alternatively vegetable stock
• 150 g crème fraîche
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 0.25 teaspoon ¼ paprika powder
• salt
• some butter or oil

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Instructions

1. Rinse the chicken breast fillet with cold water and pat dry. Cut the fillets into 2 cm wide strips. Peel and dice the onions. Peel and press garlic. Make the following mixture: ginger, paprika, curry, cayenne pepper and flour. Turn poultry strips in it.
2. Heat the butter in the pan and fry the meat for 5 minutes. After 3 minutes add onions and garlic and fry briefly. Stir in mango chutney, deglaze with poultry stock. Let everything simmer for 10 minutes. Then stir in the crème fraîche. Season to taste with salt, sugar and lemon juice.
3. Basmati rice goes well with it.