Roast the chicken breasts in a frying pan in a little oil until cooked, but do not let them brown. Cut into centimeter cubes or thin slices, if necessary, set aside.
In a hand blender or food processor, blend crème fraîche, garlic, sauces, spices, onions, bouillon cubes and mango nectar until a creamy sauce is formed.
Decorate plates with the lettuce leaves, arrange mango slices and chicken cubes on top and pour the curry sauce.
Sprinkle with parsley and chili pepper.
Absolute insider tip!!! So far, all the testers have lapped up the sauce to go with this leafy salad with delight from the hand stirrer…. The blend of mango and curry tastes just fantastically exotic.
Complete cookbook at
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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