For the chicken mango curry, cut the chicken breasts into pieces about 3-5 cm long. Marinate with the soy sauce. Dice the peeled mango and the tomato. Also dice the onion and garlic.
Now fry the chicken in 2-3 tablespoons of oil, then remove from the pan again. Then in the same pan sauté the onion until translucent, add the garlic, curry powder, ginger, bay leaves, mango and tomato.
Stir fry everything for 1-2 minutes. Then deglaze with the chicken soup and add the coconut milk and whipped cream. Season to taste with salt, pepper and chili.
Add the chicken again and let everything simmer on low for about 30 minutes. Meanwhile, prepare the rice with the cloves, cinnamon stick and raisins according to the package instructions. Salt.
When the rice is done, remove the cloves and cinnamon from the rice. Thicken the chicken-mango curry with a little flour, if desired, and remove the bay leaves before serving.
To serve, place the rice in a cup, press down lightly and turn out onto a plate. Spread the chicken-mango curry around the rice.
If desired, decorate the rice with a few saffron threads and sprinkle some sliced almonds on top of the curry.
The rice for the chicken-mango curry can also be prepared without raisins and spices. So the own taste of the rice comes more to the fore.