Summary

Ingredients

• 600 g chicken breast fillet (s) or turkey breast
• 2 medium onion (s)
• 2 teaspoon mango chutney
• 4 teaspoon curry paste, hot
• 100 ml coconut milk
• 400 ml poultry stock or poultry stock
• 3 teaspoons curry powder
• 3 teaspoons paprika powder, hot pink
• 1 teaspoon ginger powder
• 2 teaspoons cayenne pepper
• 1 cup crème fraîche
• 1 clove garlic
• 5 tablespoon flour or cornstarch
• some water to mix
• 1 squirt lemon juice
• Butter or oil for frying

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Instructions

1. Cut the onions into small cubes and the chicken breast into pieces approx. 2 cm in size. Sear the chicken breast with a little oil. Take out of the pan and add a little salt. Grease the pan again (butter or oil).
2. Fry the diced onions until translucent. Press in the clove of garlic (or add in small pieces). Deglaze with the 400 ml poultry stock or stock.
3. Now pour in the 100 ml coconut milk. Add the mango chutney, curry paste and spices and stir in.
4. Now stir in the creme fraîche. You can also leave out figure-conscious people, the version without creme fraîche also tastes very good.
5. Now season the dish to taste. The spiciness can be determined with the curry paste or the cayenne pepper. For a more intense taste, add curry to taste. Now add the splash of lemon juice and the salt.
6. Finally, mix the flour or starch in a cup with a little water and thicken until creamy if you like.
7. The dish goes well with both rice and flatbread. I personally prefer the variant with flatbread, because in my opinion it is a more intense taste experience.
8. If you choose the variant with flatbread, I recommend seasoning the curry a little more so that the taste doesn`t go under.