- 4 Chicken fillets
- 2 tablespoons Clarified butter
- freshly ground pepper
- sharp Curry powder
- 200 grams Basmati rice
- 1 package Saffron threads
- 1 Celery
- 100 milliliters Vegetable broth
- 4 tablespoons Mango chutney (jarred)
Rinse the chicken and pat dry. Heat 1 tablespoon butter in a pan, add the chicken, season with salt, pepper and curry powder and cook over low heat turning the chicken over as it cooks until cooked through, about 15 minutes.
Cook the rice along with the saffron according to package directions.
Rinse the celery and cut into pieces. Heat the remaining butter in a saucepan, add the celery and sauté briefly. Stir in the broth, cover and simmer over low heat until the celery is tender, about 10 minutes.
Remove the chicken from the pan and keep warm. Add the mango chutney to the pan and heat briefly. Arrange the chicken on plates with the rice, celery and mango chutney.