Chicken Curry with Rice

Ingredients

• 250 g Basmati rice
• 1 tin saffron
• 200 ml unsweetened coconut milk (can, Asian store)
• 200 ml poultry stock (from glass)
• 3 tbsp Lemon juice
• coriander leaves
• 1 tbsp curry powder
• 0.5 tsp sambal oelek
• Salt
• pepper (ground)
• 4 small chicken breast fillets
• 1 large red bell pepper
• 3 tbsp clarified butter
• 2 Apples
• 3 large ripe mangoes
• 100 g raisins
• 2 fresh green chilies
• 300 ml fruit vinegar
• 2 tbsp light mustard seeds
• 150 g cane sugar
• 1 tsp salt
• 0.25 tsp cayenne pepper

Instructions

1. 1.

   Wash the rice thoroughly under running water, then bring to a boil in slightly salted water at about twice the volume of rice; stir in saffron and cover over low heat for about 20 minutes until it soaks up the liquid.

2. 2.

   Bring the coconut milk with poultry stock to a simmer. Wash coriander, shake dry and chop. Season the coconut milk mixture with lemon juice, coriander, curry powder, sambal oelek, salt and pepper.

3. 3.

   Slice chicken breast fillets into thin strips. Wash bell pepper, halve, deseed and remove white membranes, then cut into small pieces.

4. 4.

   Heat clarified butter in a pan. Sauté chicken strips and bell pepper over medium heat. Pour in the coconut milk mixture and simmer over medium heat for about 8 minutes until reduced; taste again.

5. 5.

   Serve chicken breast in curry sauce with saffron rice, accompanied by mango chutney.

6. 6.

   Peel apples, quarter and core them. Peel mangoes and cut flesh from stone. Halve chilies, remove seeds, rinse and slice into rings. Combine all with remaining ingredients in a pot, bring to boil and simmer while stirring for about 40 minutes until the chutney thickens. Fill hot jars immediately and seal. Place on lids and cool for 15 minutes, then invert and let cool further. Store cool and dark. Keeps for about 3 months.