Cut the chicken breasts about 2 cm thick strips. Peel and chop the onions and garlic. On a plate, mix the spices paprika, ginger, laos, curry and cayenne pepper well with flour.
In a frying pan, to which there is a lid, sweat the onions in two-thirds of the butter until translucent. Turn the chicken strips in the prepared herb mixture to the other side and fry them in the frying pan in batches, one after the other, lifting out the ones that are done frying, perhaps adding more butter to the frying pan.
When all the meat strips are browned, repeat adding them all to the skillet and stirring in the garlic. Deglaze with half the chicken broth, stirring the dregs with a wooden spoon. Stir in the mango chutney and sugar, place the lid on the roasting pan and gently simmer over low heat for about 20 minutes.
Later, fold in the rest of the clear soup and the crème fraîche, season with salt and juice of a lemon or zest if desired, and gently simmer without the lid for another 15 min until the sauce is nicely thickened. Serve with long grain basmati rice.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!