Chicken Curry with Chickpeas and Mangoes
The preparation of the curry spice mixture; It will be easy and quick for dinner meal
- 500 gr chicken breast
- 1 onion
- 1 mango
- 1 tbsp honey
- 2 tbsp curry spice
- 1 teaspoon fresh ginger
- 1 pinch lemon
- 1 stem coriander
- 400 ml broth
- 400 ml coconut milk
- 1 can chickpeas
Cut the poultry breast into cubes about 2 cm. Peel onion, halve and finely dice. Peel the mango, remove the kernel and cut into cubes about 2 cm thick.
Poultry and onion together with some oil in a large shallow pot or a pan of golden yellow. Heat down a little, add curry, mix and let go. Mango, honey, ginger, chick peas (without liquid) and kaffir leaves or abrasion of the lemon. Fill up with broth and coconut milk and allow to boil. Finally, cut some coriander and cut into the chicken curry.
Prepare rice according to the packaging.
Place the rice on the middle of the plate, place the chicken curry on top of it or next to it and garnish with a spoon of sour cream and coriander leaves.
Photo credit: www.chefkoch.de