Speedy Curried Chicken

4
Servings
7m
Prep Time
10m
Cook Time
17m
Ready In


"From our weekday newspaper The West Australian. NOTE that the full recipe title is Speedy Curried Chicken and Mango Rice Bowl."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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