| 500g Chicken Breasts, Cubed | |
| 1 EL Curry Powder | |
| 2 Garlic Cloves, minced | |
| 1/4 TL Salz & Pfeffer | |
| 120ml Mango Chutney | |
| 120ml Cream | |
| Basmati Rice |
| 1. | In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer. |
| 2. | Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally. |
| 3. | Prepare Rice in advance |