I happen to have some killer ingredients lying around, including real Kashmir Mogra saffron, galangal, mangoes, garam masala, and coconut milk. Time for some curry! Here’s what I propose:
Mango curry sauce:
Puree 1 mango and 1 tomato with coconut milk. Add curry (1 part garam masala (sweet) , 1 part regular curry (hot)), and diced chicken (raw). Heat through until chicken is cooked. Dice another mango and add it in at the end.
Cook rice with galangal, cinnamon, cloves, and saffron. Add cashews at the end.
Serve together, garnished with fresh yellow bell pepper. I think the sweet spiciness of both dishes will go nicely, with the warmth of the saffron complementing the bright fruitiness of the diced mango, tied together with the sweetness and crunch of the pepper.
Oh, and I’ll be serving with mango lassi on the side (thanks vetbridge!)
I’ll let you know how it goes.