Chicken Curry with Mango

Preheat the oven to 200 °C. Mix the rinsed rice with lime leaves, salt, and water in a pot that can be placed in the oven with its lid. Bring to a boil on the stovetop and cook for 2 minutes. Cover with the lid. Turn off the oven, place the pot inside, and set a timer for 17 minutes. Then remove the rice and leave it covered until serving.

In a deep pan, sauté the chicken pieces in oil for about 3 minutes on each side and set aside. Add a little more fat to the pan, along with finely chopped shallots, finely grated peeled ginger, and garlic. Let soften for 5 minutes over a lower heat.

In a mixer or blender, combine coconut milk, one peeled mango, ground cumin, and ground coriander. Blend until smooth.