Rinse cooled celery, leek and mushrooms, clean and cut into slices. Remove the skin from the onion and cut into cubes. Rinse chicken fillet. Rub dry and cut into strips.
Heat germ oil in a saucepan. Fry the meat in it for 5 minutes, turning. Add diced onion and brown until golden. Pour in one liter of water and bring to a boil. Add chicken broth and long grain rice. Make 10 min. Add chopped vegetables. Cook for another 10 min.
Peel mango, cut flesh from stone and dice. Heat in the saucepan. Season dish with curry, wine, juice of one lemon, pepper and salt.
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