Summary

Ingredients

• 2 chicken breast fillet (s)
• 1 medium onion (s), finely diced
• 1 clove garlic, crushed
• 4 teaspoons curry powder
• 1 dash white wine, dry
• 1 liter chicken broth
• 100 g rice, (lon rain rice)
• some salt and pepper
• 1 piece (s) ginger, the size a walnut
• 2 sticks celery, (celery )
• 1 leek
• 150 g mushrooms, fresh (no canned oods)
• 1 cup sour cream
• 1 mango (s), very ripe (nice and soft)
• Oil, (sesame oil)

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breasts into bite-sized cubes and fry them briefly in a saucepan with sesame oil, then remove them again and keep covered and warm.
2. Sauté the onion and garlic in the saucepan until translucent. Add the curry and roast it for a short time. Deglaze with a dash of white wine and fill up with 3/4 liter of chicken stock. Add the rice and let everything simmer with the lid on for 10 minutes. Then add the ginger and season with salt and pepper.
3. Clean the celery and leeks and add them cut into small pieces. Clean the mushrooms with a kitchen towel, slice or quarter them and add them as well. Let simmer for another 10 minutes. Then add the chicken pieces and simmer for 5 minutes, no longer simmering. Stir in the sour cream. If the consistency is too thick, add the rest of the broth.
4. Peel the mango, cut the stone into slices and cut them into small cubes. Add shortly before serving and stir in.
5. We also eat long white bread or ciabatta bread.