Chicken with Curry and Yogurt

Name: Chicken with Curry and Yogurt
Yield: 8
Ingredients: 2 chicken breasts, cut into pieces (1 1/2 kg each); 1/3 cup of oil; 1 large onion, chopped; 1 large mango, peeled, seeded, and chopped; 2 cloves of garlic, minced; 3 tablespoons of wheat flour; 2 tablespoons of curry powder; 1 tablespoon of grated ginger; 1 teaspoon of salt; 2 chicken bouillon cubes; 2 cups of water; 1 small cup of natural yogurt

1
2 chicken breasts, cut into pieces (1 1/2 kg each)
2
1/3 cup of oil
3
1 large onion, chopped
4
1 large mango, peeled, seeded, and chopped
5
2 cloves of garlic, minced
6
3 tablespoons of wheat flour
7
2 tablespoons of curry powder
8
1 tablespoon of grated ginger
9
1 teaspoon of salt
10
2 chicken bouillon cubes
11
2 cups of water
12
1 small cup of natural yogurt

Ingredients

1
2 chicken breasts, cut into pieces (1 1/2 kg each)
2
1/3 cup of oil
3
1 large onion, chopped
4
1 large mango, peeled, seeded, and chopped
5
2 cloves of garlic, minced
6
3 tablespoons of wheat flour
7
2 tablespoons of curry powder
8
1 tablespoon of grated ginger
9
1 teaspoon of salt
10
2 chicken bouillon cubes
11
2 cups of water
12
1 small cup of natural yogurt

Directions

1
In a large pan, heat the oil and fry the chicken pieces in batches until they're golden brown
2
Set aside
3
Leave the pan and reserve the fried chicken
4
In the same pan, sauté the onion, mango, garlic until they're soft
5
Add the flour and curry powder, then stir in the ginger and salt
6
Fry for 2 minutes
7
Join the bouillon cubes mixed with water and simmer without stirring until the sauce thickens and boils for 1 minute
8
Add the reserved chicken pieces, cover the pan, and cook for 35 minutes or until the chicken is cooked through
9
Mix in the yogurt, stir well, and warm it over low heat just until it's hot
10
Serve with white rice
11
Serves 8-10 people.