Curried Chicken & Mango Rice
Recipe: #33341
September 15, 2019
Categories: Chicken, Rice, Avocado, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.