| | Speedy curried chicken and mango rice bowl
Speedy curried chicken and mango rice bowl
Speedy curried chicken and mango rice bowl 4.3-5 9
  • Calories: 2148 kj
  • Fat: 15g
  • Carbohydrates: 10g

How to Make:

  1. Combine the chicken and curry paste in a large bowl. Heat a large frying pan over medium heat. Cook chicken, in 2 batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a plate. Halve the chicken diagonally. Keep warm.
  2. Meanwhile, place beans and edamame in separate heatproof bowls. Cover with boiling water. Blanch for 2 minutes. Drain.
  3. Divide the rice among serving bowls. Top with chicken, spinach, beans and edamame, mango, avocado and red onion. Sprinkle with nuts and mint. Serve drizzled with mayonnaise, if you like.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 400g chicken tenderloins
  • 2 tablespoons 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)
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