Ingredients for 2 people
- 240g basmati rice
- 2 tbsp of sunflower oil
- 20 g unsalted butter
- 450 g diced chicken breast
- 1/2 tbsp sea salt flakes (or large pinch table salt)
- 2 tbsp De Nigris Gold Label Balsamic Vinegar
- 1 white or brown onion, sliced
- 1 red pepper, sliced
- 2 garlic cloves, chopped
- 10g fresh ginger, chopped
- 1 tbsp mild or medium curry powder
- 1 tablespoon of soy sauce
- 220 ml chicken stock
- 2 lime leaves
- 400 ml coconut milk
- 1 large mango, diced (about 240g)
- 15g fresh coriander leaves, chopped
- 4 spring onions, sliced
- 20g salted or unsalted peanuts
For the recipe
Boil the basmati rice following the pack instructions (c.10 to 12 minutes, once the water is simmering), drain and set aside.
Heat 1 tbsp of vegetable oil and butter in a large saucepan or wok. Once the butter melts add the diced chicken. Cook it for three minutes on a medium heat, then add the De Nigris Gold Label Balsamic Vinegar and cook for another three minutes. Remove it from the pan and set aside.
Add the remaining oil, the sliced onions and red peppers to the same pan and cook for 2-3 minutes until slightly softened.
Add the garlic and ginger and cook for another couple of minutes, then add the soy sauce, curry powder, lime leaves and chicken stock. Once the stock is simmering add the coconut milk, the diced mango, and the previously seared chicken. Simmer for 10 to 12 minutes or until the sauce thickens. Once ready, turn off the heat and add the chopped coriander.
Serve on top of the cooked basmati rice and garnish it with spring onions and peanuts.
