Coconut Cashew Curry Chicken and Rice with Mango

• Gluten free

• Meat

  • 1 lbs Chicken

• Produce

  • 4 tbsp Cilantro
  • 2 Garlic cloves
  • 1 inch Ginger
  • 1 cup Mango
  • 1/2 Red onion, thin

• Canned Goods

  • 1 cup Coconut milk

• Pasta & Grains

  • 1 1/2 cup Rice

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 1/2 tbsp Curry powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pistachio, toasted

Found on chefdehome.com

Description

Ingredients

• 1.5 Cup Rice  (2 bags of Success® Jasmine Rice)
• 1 lbs Chicken  
• 1 Cup Mango  (2 fresh, ripe but firm Mangoes, peeled and sliced bite-size.)
• 1 Cup Coconut milk  
• 2 Garlic  (cloves, minced)
• 1 inch Ginger  (grated)
• 1/2 tsp Chili Powder  
• 1.5 tbsp Curry Powder  (madras curry powder or use quick recipe below)
• 4-5 tbsp Cilantro  (fresh coriander leaves, chopped)
• 1/4 Cup Pistachio  (toasted, crushed)
• 1/2 tsp Salt  (adjust to taste)
• 2 tbsp Olive Oil  (or any good quality cooking oil)
• 1/2 Red Onion  (thin sliced)

Directions

• 1. Cook rice according to package directions. 2. While rice cooking, heat oil in a wide heavy bottom pan. Add sliced onion and saute until soft. Add cubed chicken, spices, half of salt, and cook until chicken is brown from all side. (3-4 minutes). 3. After 2-3 minutes, add ginger, garlic,continue cooking until chicken is brown from all sides and spices release nice aroma. 4. Add coconut milk, and salt. Bring to boil and then cook on medium heat until chicken is fully cooked and water is almost absorbed (about 1/3 cup liquid remaining). (about 5 minutes) 5. Meanwhile rice will be ready. Drain cooked rice. and add on top of chicken with green peas (if using). Dont mix the rice yet. Cover the pot, let chicken cook for 1 more minute, then switch off leave covered for 2-3 minutes. 6. Open the pot, fold gently to mix half of rice into the curry chicken. Add sliced mango, chopped cilantro, and chopped pistachios. Serve family-style in the pot.