100 g spring onions

200 g boneless chicken breast

1 Tbsp. canola oil

1/2 tsp. curry powder

1 mango (canned or fresh mango)

350 ml drinking water

1 cube vegetable bouillon

150 g brown rice

15 g mango chutney

Wash and chop spring onions. Cut chicken breast into small pieces. Allow oil to get hot. Add spring onions, chicken breast with curry, and sauté. Drain mango slices and/or peel fresh mango, remove pit, cut into wedges and preserve juice. Add water to mango juice to make 0.5 litre of liquid, and bring to the boil. Dissolve vegetable bouillon in liquid. Simmer over low heat for 10 minutes. Cook rice and add. Chop mango slices and add to heat. Season with mango chutney and season to taste.

Tip: the rice tastes particularly nutty when first fried in the pan with one teaspoon of oil and then pouring the boiling water on top.

Extra tip*

The dish may be supplemented by one tablespoon each of sesame seeds and cashew nuts.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 447 kcal | Protein 29.6 g | Carbohydrates 63 g | Fibre 4.8 g | Fat 7.75 g