Ingredients
- 400 grams chicken tenderloins
- 2 tablespoons Tikka masala curry paste, gluten free
- 100 grams green beans, trimmed
- 150 grams edamame, frozen shelled and thawed (1 cup)
- 500 grams microwave brown, and red rice, warmed (2 x 250 gram packets)
- 100 grams baby spinach
- 1 mango, thinly sliced
- 1 avocado, small and thinly sliced
- 1 red onion, small and thinly sliced into rings
- Chopped roasted cashews or peanuts, to serve
- Fresh mint leaves, to serve
- Kewpie mayonnaise, to serve (optional)
How to Make
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Step 1: Combine the chicken and curry paste in a large bowl.
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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.
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Step 3: Meanwhile, place beans and edamame in separate heatproof bowls and cover with boiling water and blanch for 2 minutes and then drain.
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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.
We hope you enjoy this recipe!
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