Cut the chicken breasts into strips about two centimeters thick. Peel and finely dice the onions and garlic.
On a plate, mix the spices – paprika, ginger, laos, curry and cayenne pepper – well with the flour.
In a frying pan with a lid, sauté the onions and garlic in two tablespoons of clarified butter until translucent. Remove. Turn the chicken strips in the prepared herb mixture to the other side and fry in batches in the frying pan, adding butter to the frying pan if necessary. When all the meat strips are browned, add everything together one more time in the frying pan and stir in the mango chutney. Extinguish with a quarter of the chicken broth, using a wooden spoon to loosen the roasting substances.
Put the lid on the frying pan and steam the contents for about ten minutes at a low temperature. Now add the rest of the clear soup and the crème fraîche, cook for another ten minutes, season with salt, sugar and the juice of a lemon and simmer on a low heat without the lid until the sauce is thickened. Serve with basmati long grain rice.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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