Easy & Healthy Dinner Recipes for Busy Families - Coconut Cashew CurryChicken and Rice with Mango

Coconut Cashew with Chicken and Mango Rice

Total time 20 minutes
Preparation time 5 minutes
Cooking time 15 minutes
difficulty Easy
Productivity 4 servings
Feed 4
Notes The number of servings depends on the serving size.

Ingredients

Chicken Rice with Mango and Curry

• 1.5 cups rice (2 bags with Success® Jasmine Rice)
• 1 pound chicken
• 1 cup mango (2 fresh, ripe but firm mangoes, peeled and sliced.)
• 1 cup coconut milk
• 2 garlic (cloves, minced meat)
• 1 inch ginger (Grated)
• 1/2 tsp chili powder
• 1.5 tablespoons curry (Madras curry powder or use the quick recipe below)
• 4-5 tablespoons cilantro (fresh coriander leaves, chopped)
• 1/4 cup cashew (fried, chopped)
• 1/2 teaspoon salt (customize to taste)
• 2 tablespoons of olive oil (or any good quality vegetable oil)
• 1/2 red onion (thinly sliced)
• 1 cup green peas (I used frozen, optional)

Directions

1. Cook rice as directed on the package.

2. While the rice is cooking, heat the oil in a wide, heavy bottom pan. Add chopped onion and fry until soft. Add chicken cubes, spices, half salt and cook until the chicken turns brown on all sides. (3-4 minutes).

3. After 2-3 minutes, add ginger, garlic, continue cooking until the chicken turns brown on all sides and the spices release a pleasant aroma.

4. Add coconut milk and salt. Bring to a boil, and then simmer over medium heat until the chicken is completely cooked and the water is almost absorbed (about 1/3 cup of liquid remains). (about 5 minutes)

5. In the meantime, the rice will be ready. Drain cooked rice. and add chicken with green peas on top (if used). Do not mix rice yet. Cover the pan, let the chicken cook for another 1 minute, then turn it off for 2-3 minutes.

6. Open the pan, fold gently to mix half the rice and green peas (if used) with curry chicken. Combine diced mangoes, chopped cilantro and chopped cashews. Serve as a family in a pot.

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