Riz Casimir

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 mango, peeled and diced 1 mango, peeled and diced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 200ml (6.8 fl oz) chicken broth 200ml (6.8 fl oz) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 300g (10.6 oz) basmati rice 300g (10.6 oz) basmati rice
• 600ml (20.3 fl oz) water 600ml (20.3 fl oz) water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the chicken pieces to the skillet and cook until browned on all sides.
3. 3.
   In a small bowl, combine the curry powder, turmeric, cumin, coriander, and paprika. Sprinkle the spice mixture over the chicken and stir well to coat.
4. 4.
   Add the diced mango, coconut milk, chicken broth, tomato paste, and honey to the skillet. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the curry simmer for about 20 minutes, or until the chicken is cooked through and the flavors have melded together. Season with salt and pepper to taste.
6. 6.
   While the curry is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring the water to a boil and add the rice and salt. Reduce the heat to low, cover, and let the rice cook for about 15-20 minutes, or until all the water is absorbed and the rice is fluffy.
7. 7.
   Serve the Riz Casimir over the fragrant basmati rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor. Make sure to dice it into small pieces to evenly distribute the sweetness throughout the curry.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the curry sauce.
• If you prefer a milder flavor, reduce the amount of curry powder and other spices.
• Feel free to add vegetables like bell peppers, peas, or carrots to the curry for added color and nutrition.
• If you don't have basmati rice, jasmine rice can be a good substitute.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Riz Casimir hot, with the fragrant basmati rice as a bed for the creamy curry. Garnish with fresh cilantro to add a pop of color and freshness.

Presentation advice

To enhance the presentation, consider serving the Riz Casimir in individual bowls or on a large platter. Sprinkle some additional curry powder or paprika on top for an extra touch of color.