1 kilogram of chicken breast cut into cubes
Salt and black pepper to taste
3 red mangoes washed
1 tablespoon of lime juice
1 cup of water
1 grated carrot
1/2 chopped onion
1 tablespoon of olive oil
1 tablespoon of grated ginger
1 cup of low-fat yogurt
1/2 teaspoon of curry powder
1 tablespoon of white grape syrup
1 kilogram of chicken breast cut into cubes
Salt and black pepper to taste
3 red mangoes washed
1 tablespoon of lime juice
1 cup of water
1 grated carrot
1/2 chopped onion
1 tablespoon of olive oil
1 tablespoon of grated ginger
1 cup of low-fat yogurt
1/2 teaspoon of curry powder
1 tablespoon of white grape syrup
Baste the chicken with salt and black pepper
Do not peel, cut 2 out of 3 mangoes into cubes
Leave them to soak in water with lime juice. Reserve
Sauté the carrot and onion in olive oil
Add the ginger and cook for an additional minute
Pour the sautéed mixture onto a baking sheet lined with two layers of aluminum foil - leave enough space afterwards to wrap everything
Add the chicken cubes and mango, mixing the ingredients delicately
At the end, pour the liquid in which the mango was soaking
Closely seal the aluminum foil without leaving any gaps and place it in a medium preheated oven for baking between 40 and 45 minutes
Use this time to prepare the sauce: blend the yogurt with the remaining mango in a blender, removing the core and seeds but not peeling it
Add the curry powder and season with salt
Place the mixture in a serving dish and add the grape syrup
Serve the chicken with white rice as soon as it is ready and offer this sauce chilled.
