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🍽️ Tandoori Chicken with Mango Sauce

509 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• yogurt, plain 200 g
• salt pinch
• pepper, black ground pinch
• paprika, sweet pinch
• curry powder 1 tsp
• brown sugar 2 tbsp
• onions, yellow 1 pc
• garlic cloves 1 pc
• ginger, fresh 10 g
• mango 1 pc
• jasmine rice 300 g
• oil 1 tbsp
• chili, ground pinch
• vinegar 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan mode.
2. 2. Rinse the chicken meat under running water.
3. 3. Pat the meat completely dry with kitchen paper.
4. 4. Cut the chicken meat into even cubes.
5. 5. Put yogurt, salt, pepper, paprika powder, curry, and one tablespoon of brown sugar into a bowl.
6. 6. Stir the marinade ingredients well together.
7. 7. Put the chicken cubes into the marinade and mix them.
8. 8. Place the bowl with the meat in the refrigerator for the marinating time.
9. 9. Cut the onion in half.
10. 10. Remove the outer skin of the onion.
11. 11. Cut the onion into very small cubes.
12. 12. Peel the garlic cloves.
13. 13. Peel the ginger.
14. 14. Chop the garlic and ginger finely.
15. 15. Peel the mango.
16. 16. Carefully cut the flesh away from the large pit.
17. 17. Cut the mango flesh into coarse pieces.
18. 18. Take the chicken out of the marinade.
19. 19. Line a baking tray with baking paper.
20. 20. Spread the chicken cubes evenly on the tray.
21. 21. Place the tray in the preheated oven.
22. 22. Bake the chicken for about 8 minutes.
23. 23. Turn the chicken cubes after half the baking time.
24. 24. Continue baking the meat until it has been in the oven for a total of 12 to 15 minutes.
25. 25. The meat is ready when it is golden brown.
26. 26. Put the rice and about 700 milliliters of water into a pot.
27. 27. Salt the water in the pot.
28. 28. Bring the water with the rice to a boil.
29. 29. Reduce the heat to medium level.
30. 30. Cover the pot with a lid.
31. 31. Let the rice cook for about 10 minutes.
32. 32. Put oil into a second pot.
33. 33. Heat the oil on high heat.
34. 34. Put the diced onion into the hot oil.
35. 35. Add the chopped garlic and ginger.
36. 36. Fry the vegetables for about 1 minute.
37. 37. Put the mango pieces into the pot.
38. 38. Sprinkle sugar over the mango.
39. 39. Let the mango caramelize for about 2 minutes.
40. 40. Deglaze the mango with about 150 milliliters of water.
41. 41. Season the sauce with salt, pepper, curry, chili, and vinegar.
42. 42. Let the sauce simmer for 10 to 15 minutes.
43. 43. The sauce is ready when the fruit breaks down.
44. 44. Put the tandoori chicken on the plates.
45. 45. Serve the meat together with the rice.
46. 46. Add the mango sauce.
47. 47. Enjoy your meal!
48. 48. Tip: The chicken becomes more tender if you prepare it and let it marinate in the refrigerator overnight.

Nutrition per serving

• kcal: 509
• Protein: 38 g · Fett/Fat: 13 g · Carbs: 70 g