Chicken
Golden curried chicken in a mango chutney and coconut sauce with broccoli, capsicum and spring onions.
1. Place rice in a saucepan and cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Heat a large frypan with oil over high heat. Cook chicken until golden and sealed. Chop and add spring onions and 2 tsp curry powder, cook for further 2 minutes.
3. Dice and add capsicum to pan, cook for 2 minutes then stir in coconut milk, 1/2 cup water and mango chutney. Simmer, semi-covered, for 10 minutes.
4. Cut broccoli into small florets and add to the sauce. Simmer for further 3 minutes. Season to taste with salt and pepper.
5. Serve mango chicken over rice. Top with cashew nuts.
Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.
Add a little more water if preferred
2. Heat a large frypan with oil over high heat. Cook chicken until golden and sealed. Chop and add spring onions and 2 tsp curry powder, cook for further 2 minutes.
3. Dice and add capsicum to pan, cook for 2 minutes then stir in coconut milk, 1/2 cup water and mango chutney. Simmer, semi-covered, for 10 minutes.
4. Cut broccoli into small florets and add to the sauce. Simmer for further 3 minutes. Season to taste with salt and pepper.
5. Serve mango chicken over rice. Top with cashew nuts.
Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.
Add a little more water if preferred
basmati rice 300g
diced chicken breast fillet 600g
spring onions 1/2 bunch
red capsicum 1
coconut milk 400ml
mango chutney 1/2 jar
broccoli 1
cashew nuts 1 packet (60g)
From your pantry:
oil (for cooking), salt, pepper, curry powder
diced chicken breast fillet 600g
spring onions 1/2 bunch
red capsicum 1
coconut milk 400ml
mango chutney 1/2 jar
broccoli 1
cashew nuts 1 packet (60g)
From your pantry:
oil (for cooking), salt, pepper, curry powder
