Summary

Ingredients

• 1 onion (s), finely chopped
• 300 g chicken breast, cut into strips
• 1 mango (s), diced
• 2 clove (s) garlic, pressed
• 2 tomato (s), quartered
• 125 ml coconut milk, unsweetened
• 1 bunch coriander greens
• 2 tablespoon olive oil
• 1 teaspoon sambal oelek
• turmeric
• cumin
• salt and pepper

For the rice:

• 1 cup rice, parboiled
• 1 clove (s) garlic, pressed
• 1 tablespoon olive oil
• 2 cup water

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Instructions

1. Heat olive oil in a pan over medium heat. Add the pressed garlic and cook for 1 minute. Add the uncooked rice and toast for 1 minute until the grains turn translucent. Add water, stir once, then cover and simmer on low heat without stirring further until rice is tender and water is absorbed, roughly 15-20 minutes.
2. Heat olive oil in a separate pan over medium-high heat. Cook the finely chopped onion until translucent, about 3-4 minutes. Add the pressed garlic and roast for 1 minute. Add the chicken breast strips and sauté for 2-3 minutes. Add the quartered tomatoes and cook for 5 minutes.
3. Season the chicken mixture with sambal oelek, turmeric, cumin, salt, and pepper. Add the unsweetened coconut milk and stir. Add the coriander and diced mango. Reduce heat to low and simmer for 10-15 minutes until the chicken reaches an internal temperature of 74°C (165°F).
4. Serve the chicken and mango curry over the rice.