Pollo curry and mango with fragrant rice
Ingredients x 4
500 g chicken breast in chunks
1 ripe mango
2 shallots
1 small carrot
1 stick of celery
1 tbsp curry powder
1 lemon (the juice)
3 tablespoons of durum wheat semolina
150 g coconut milk
5 tablespoons of olive oil
1/2 teaspoon grated nutmeg salt
To accompany:
200 g basmati rice
1 handful of toasted sesame
coriander leaves
Method
Peel the ripe mango, cut one part into cubes, the other into slices. Wet them both with lemon juice and keep them in the fridge. Peel the vegetables and chop them finely.
Flour the chicken with semolina and brown it in a pan with the olive oil until golden brown. Add the curry, mix well and let it infuse. Add the vegetables and continue cooking for 5 minutes.
Add salt and sprinkle with nutmeg, add the diced mango, the coconut milk, half a glass of hot water and continue cooking over low heat for about 15 minutes.
Chicken curry and mango with fragrant rice by Simonetta Li Pira – photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini
Boil the rice in boiling salted water after rinsing it for a long time under running water. Serve the chicken with the mango slices and a few tablespoons of boiled rice seasoned with toasted sesame seeds and coriander leaves.
The decorative idea
Woven basket, straw runner like on the beach in Hawaii, colonial-style beige for the napkin, mango, curry and exotic fruit on display.
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