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Speedy curried chicken and mango rice bowl
Speedy curried chicken and mango rice bowl
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Prep Time:
7 minutes
Cook Time:
10 minutes
Total Time:
17 minutes
Make a quick and delicious curried chicken and mango rice bowl in just 17 minutes.
Ingredients:
  • 400g chicken tenderloins
  • 56.00 gm gluten-free tikka masala curry paste
  • 100g green beans, trimmed
  • 150g (1 cup) frozen shelled edamame, thawed
  • 2 x 250g pkts microwave brown and red rice, warmed
  • 100g baby spinach
  • 1 mango, thinly sliced
  • 1 small avocado, thinly sliced
  • 1 small red onion, thinly sliced into rings
  • Chopped roasted cashews or peanuts, to serve
  • Fresh mint leaves, to serve
  • Kewpie mayonnaise, to serve (optional)
Instructions:
  • Mix the chicken with curry paste in a large bowl. Heat a large frying pan over medium heat. Cook chicken in 2 batches for 2-3 minutes on each side until golden and fully cooked. Transfer to a plate, slice chicken diagonally, and keep warm.
  • Place the beans and edamame in separate heatproof bowls and cover with boiling water. Allow them to blanch for 2 minutes, then drain.
  • Spoon the rice into serving bowls. Layer with chicken, spinach, beans, edamame, mango, avocado, and red onion. Sprinkle with nuts and mint. Optionally, drizzle with mayonnaise before serving.

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