Chicken and Mango Curry with Coconut Rice

Ingredients

• 300g jasmine rice, rinsed
• 1 lemongrass stalk, bruised
• 200ml coconut milk
• 300ml water
• 700g boneless skinless chicken thighs, cut into 4cm pieces
• 150ml chicken stock
• 100g baby spinach
• 1 large onion, finely sliced
• 4 garlic cloves, finely grated
• 30g fresh ginger, finely grated
• 2 tbsp mild curry powder
• 1 tsp ground turmeric
• 400ml full-fat coconut milk
• 2 tbsp vegetable oil
• 2 ripe mangoes, peeled and cut into 2cm chunks
• 1 lime, juiced
• ½ cucumber, finely diced, to serve
• pinch of chilli flakes, to serve
• 150g natural yoghurt, to serve
• small bunch of fresh mint leaves, roughly torn, to serve
• small bunch of fresh coriander, leaves picked, to serve
• 1 lime, cut into wedges, to serve

Method

1. Put the rinsed rice, coconut milk, water and bruised lemongrass into a medium saucepan. Bring to the boil, then reduce to the lowest heat, cover tightly and cook for 12 minutes until the liquid is absorbed and the rice is tender.
2. Remove the rice from the heat and leave to steam, covered, for 10 minutes — do not lift the lid.
3. While the rice comes to the boil, heat the oil in a large, wide pan over a medium-high heat. Add the sliced onion and cook for 6–7 minutes, stirring occasionally, until soft and lightly golden at the edges.
4. Add the garlic and ginger and cook for 1 minute until fragrant.
5. Stir in the curry powder and turmeric and cook for 30 seconds until the spices smell toasted and coat the onions.
6. Add the chicken pieces and season well. Stir to coat in the spiced onions and cook for 3 minutes until the chicken is sealed and no longer pink on the outside.
7. Pour in the coconut milk and chicken stock, then scatter in the rinsed red lentils and the chickpeas. Bring to a gentle simmer and cook for 18–20 minutes, stirring occasionally, until the lentils have collapsed into the sauce, the chicken is cooked through and the curry has thickened to a rich, spoon-coating consistency. Loosen with a splash of water if it tightens too far.
8. Stir in the baby spinach and cook for 1–2 minutes until wilted into the sauce.
9. Remove from the heat and gently fold through the mango chunks. Squeeze over the lime juice and season to taste.
10. While the curry rests, stir the diced cucumber through the yoghurt and season well to make a quick raita.
11. Discard the lemongrass from the rice and fluff with a fork. Serve the curry over the coconut rice with the cucumber raita alongside.
12. Finish with torn fresh mint leaves, picked coriander, a pinch of chilli flakes and a squeeze of fresh lime.