Chicken Curry with Mango

Preheat the oven to 200 °C. Place the washed rice together with the kaffir lime leaves, a pinch of salt, and water into an oven-safe pot with a lid. Bring to a boil on the stove and simmer for 2 minutes. Close the pot with the lid, turn off the oven, and place the pot in the warm oven for 17 minutes. Afterwards, let the rice rest covered until serving.

In a deep pan, sear the chicken pieces in coconut oil for about 3 minutes on each side and set aside. Add a little more fat to the pan and add the finely diced shallots, grated ginger, and pressed garlic. Sauté over medium heat for 5 minutes until soft.

In a blender or food processor, purée the coconut milk, one peeled mango, cumin, and ground coriander into a smooth sauce.