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🍽️ Creamy Chicken Curry with Mango and Chickpeas

715 kcal · 40 min · 4 servings

Ingredients

• 500 g chicken breast
• 1 onion(s)
• 1 mango(s)
• 1 tbsp honey
• 2 tbsp curry powder
• 1 tsp ginger (freshly grated)
• to taste kaffir lime leaves (or some lemon zest)
• 1 stalk cilantro
• 400 ml chicken broth
• 400 ml coconut milk
• 1 can chickpeas (approx. 400 g)
• oil
• sour cream
• cilantro
• 200 g basmati rice

Instructions

1. 1. Rinse the chicken breast and pat it dry.
2. 2. Cut the chicken meat into cubes of about 2 cm.
3. 3. Peel the onion and dice it finely.
4. 4. Peel the mango, remove the pit, and cut the flesh into cubes of about 2 cm.
5. 5. Heat some oil in a large pot or pan.
6. 6. Fry the chicken cubes and onions together until golden brown.
7. 7. Reduce the heat to a low setting.
8. 8. Add the curry powder and stir briefly to toast it.
9. 9. Add the mango cubes, honey, grated ginger, and drained chickpeas to the pot.
10. 10. Add the kaffir lime leaves or the lemon zest.
11. 11. Pour in the broth and the coconut milk.
12. 12. Let the sauce thicken while stirring occasionally.
13. 13. Chop the fresh coriander finely.
14. 14. Stir the coriander into the finished curry.
15. 15. Cook the basmati rice according to the package instructions.
16. 16. Place the rice in the center of the plate.
17. 17. Place the chicken curry on top of the rice or beside it.
18. 18. Garnish the dish with a spoonful of sour cream and fresh coriander leaves.

Nutrition per serving

• kcal: 715
• Protein: 37 g · Fett/Fat: 39 g · Carbs: 50 g