Curried Chicken & Mango Rice

This recipe is a cross between a curry, a biryani and coronation chicken. The combination of ingredients, curry powder, chicken, peas, rice and mango quite often feature in a typical coronation chicken salad and also are included here. However I lose the creamy calorie laden sauce and make it far spicier instead. If you want to keep some of the creaminess to the meal then use a couple of spoonfuls of yogurt at the end. This would also take the edge off the spice if it is too hot.  

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Curried Chicken & Mango Rice

Keyword

Chicken, Mango, Peas, Pepper, Rice, Tomatoes

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 chilli
• 1 piece ginger
• 1 clove garlic
• 1 tsp turmeric
• 1 tsp coriander
• 2 skinless and boneless chicken breasts
• 1 tbsp curry powder
• 1 pepper
• 125 g basmati rice
• 300 ml chicken stock
• 1 mango
• 1/2 pack cherry tomatoes
• 100 g frozen peas

Keyword Chicken, Mango, Peas, Pepper, Rice, Tomatoes Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 chilli 1 piece ginger 1 clove garlic 1 tsp turmeric 1 tsp coriander 2 skinless and boneless chicken breasts 1 tbsp curry powder 1 pepper 125 g basmati rice 300 ml chicken stock 1 mango 1/2 pack cherry tomatoes 100 g frozen peas

Instructions

To Prepare:

1. Peel and dice the onion.
2. Peel and grate the garlic and ginger.
3. Thinly slice the chilli.
4. Add the chilli, garlic, ginger and onion to a large, lidded frying pan with the coconut oil.
5. Cut the pepper in to 1cm cubes.
6. Slice the chicken in to bite size pieces and rub the curry powder in to the flesh.
7. Make up the chicken stock and weigh out the rice.

To Cook:

1. Heat the pan over a medium heat and fry its contents for 3 minutes, stirring regularly.
2. Sprinkle in the ground coriander and turmeric and stir constantly for 30 seconds.
3. Add in the curry powder coated chicken and pepper and fry, stirring regularly for 1 minute.
4. Pour in the rice and fry for another minute.
5. Lower the heat right down, pour in the stock, stir to combine and cover with the lid. Leave to gently simmer for 15 minutes.
6. Meanwhile, peel, stone and dice the mango in to 1cm cubes.
7. Cut the cherry tomatoes in half.
8. Weigh out the frozen peas.
9. Once 15 minutes are up, check on the pan. If the rice is looking a little dry, add in a splash of water.
10. Add the peas, tomatoes and mango to the pan and stir well to combine. Return the lid to the pan and cook for 5 more minutes.
11. Once cooked, divide between 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.