Chicken korma with mango
Chicken korma with mango and chickpeas
Boil the rice according to the instructions on the package.
Cut the chicken fillet into cubes, put in a bowl and mix with the yogurt. Let stand for 5 minutes.
Cut the onions into half rings. In the meantime, heat the oil in a frying pan and fry the onions for 5 min. On medium heat. Change regularly.
Add the chicken with the yogurt and cook for 3 minutes. Add the pot sauce and bring to the boil. Simmer for 10 minutes on low heat.
Meanwhile, peel the mango and cut the pulp from the pit. Cut the mango into cubes, let the chickpeas drain and add to the curry together.
Warm for 3 minutes and serve with the rice.
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