Summary

Ingredients

• 350 g chicken breast, cut into small pieces
• 1 mango (s), ripe, peeled, cut into pieces
• 1 bunch spring onion (s), cut into pieces approx. 2 cm long
• 0.5 cm ½ ginger root, chopped
• 1 clove garlic, chopped
• 2 cup basmati
• 2 teaspoon garam masala, whole grains
• 1 small chilli pepper (s), red, fresh, finely chopped
• 1 teaspoon curry powder, yellow, medium hot
• 0.5 can ½ coconut milk
• 3 tablespoon chutney (apricot)
• Pepper, black, freshly ground
• sea-salt
• coriander
• cumin
• Lemon juice, or lime juice
• 2 tablespoon olive oil

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Instructions

1. Cook the 2 cups basmati rice in boiling water following package directions. When the water comes to a boil, add the 2 teaspoons garam masala whole grains and continue cooking until the rice is tender, about 15-18 minutes.
2. Heat 2 tablespoons olive oil in a large pan over medium heat. Add the chopped ginger, finely chopped red chilli pepper, 1 teaspoon curry powder, coriander, and cumin. Fry for 2-3 minutes, stirring constantly, until fragrant.
3. Add the chopped garlic and fry for 1 minute more until fragrant but not browned.
4. Increase heat to medium-high. Add the chicken pieces, season with salt and black pepper, and fry for 5-7 minutes, stirring frequently, until the chicken begins to brown.
5. Add the spring onion pieces cut into 2 cm lengths and fry for 1 minute.
6. Pour in half the can of coconut milk, reduce heat to low, and simmer for 10-15 minutes, stirring regularly, until the sauce thickens and the chicken reaches an internal temperature of 74°C (165°F).
7. Add the mango pieces and simmer for 5 more minutes.
8. Stir in the 3 tablespoons apricot chutney and season to taste with salt, black pepper, and lemon juice or lime juice.
9. Remove any large pieces of garam masala from the rice before serving.