Speedy Curried Chicken
Recipe: #36563
March 01, 2021
Categories: Beans, Cashew Nut, Mango, Japanese, No Eggs, Frozen Vegetables, Green Beans, more
"From our weekday newspaper The West Australian. NOTE that the full recipe title is Speedy Curried Chicken and Mango Rice Bowl."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (424.9 g)
- Calories 908
- Total Fat - 29.6 g
- Saturated Fat - 4.7 g
- Cholesterol - 240 mg
- Sodium - 936.7 mg
- Total Carbohydrate - 122.2 g
- Dietary Fiber - 26 g
- Sugars - 10 g
- Protein - 41.4 g
- Calcium - 140.9 mg
- Iron - 8.6 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.7 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 transfer to a plate to rest before cutting the chicken in half 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.
0 Reviews
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