Creamy Chicken Mango Curry with Basmati Rice

Preheat the oven to 200 °C. Place the washed basmati rice together with the kaffir lime leaves, a pinch of salt, and water in an ovenproof pot. Bring to a boil on the stove and simmer for 2 minutes. Cover the pot with a lid, turn off the oven, and place the pot inside for 17 minutes. Then, 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, then set aside. Add a little more fat to the pan and sauté the finely chopped shallots, grated ginger, and pressed garlic over medium heat for about 5 minutes until soft.

In a blender, puree the coconut milk with one peeled mango, cumin, and ground coriander into a smooth sauce.