Curried Chicken & Mango Rice

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (422.1 g)
  • Calories 687.7
  • Total Fat - 37.8 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 240 mg
  • Sodium - 1060.7 mg
  • Total Carbohydrate - 61.6 g
  • Dietary Fiber - 11.4 g
  • Sugars - 9 g
  • Protein - 27.9 g
  • Calcium - 142.8 mg
  • Iron - 6.3 mg
  • Vitamin C - 36.7 mg
  • Thiamin - 0.3 mg

Step 1

Combine the chicken and curry paste in a large bowl.

Step 2

Heat a large frying pan over medium heat and cook chicken, in 2 batches, for 2-3 minutes each side or until golden and cooked through and then transfer to a plate and halve the chicken diagonally and then keep warm.

Step 3

Meanwhile, place beans and edamame in separate heatproof bowls and cover with boiling water and blanch for 2 minutes and then drain.

Step 4

Divide the rice among serving bowls and top with chicken, spinach, beans and edamame, mango, avocado and red onion and sprinkle with nuts and mint and serve drizzled with mayonnaise, if you like.

Tips & Variations


No special items needed.

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