Less than 45 minutes
Serves 4
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Ingredients:
- Glug olive or canola oil
- Salt and milled pepper
- 4 chicken breast fillets
- 1 onion, diced
- ½ green and red pepper, cubed
- 2 cloves garlic, crushed
- ½ tsp (3ml) chilli flakes (optional)
- 2 Tbsp (30ml) soy sauce
- 2 Tbsp (30ml) Sriracha or hot sauce
- 2 Tbsp (30ml) tomato sauce
- ¼ cup (60ml) sweet chilli sauce
- 1 Tbsp (15ml) rice vinegar or apple cider vinegar
- 1 Tbsp (15ml) cornflour, mixed with a little water to create a paste
- ½ cup (125ml) chicken or vegetable stock
- 1 mango, peeled, stoned and cubed
- 200g curried cashews (see below)
- Coriander, red salad onions and lime, for serving
Coconut rice:
- 1 cup (210g) basmati rice
- ½ cup (125ml) water
- 1 can (400ml) coconut milk
- 1 tsp (5ml) each sugar, olive oil and rice wine vinegar
- Pinch salt
- Fresh coconut shavings, for serving (optional)
Method
- Heat a glug of oil in a pan over medium heat.
- Season chicken and fry until golden brown, about 8-10 minutes. (If it browns too much, add a splash of water and cover with lid to steam.)
- Cool chicken and slice.
- In the same pan, add another glug of oil and fry onions and peppers until soft.
- Add garlic and chilli flakes and fry until fragrant, about 2-3 minutes.
- Stir in remaining ingredients and cook until it starts to thicken, about 7-10 minutes.
- Combine all coconut rice ingredients and bring to a boil, stirring with a fork occasionally to prevent sticking.
- Cover, reduce heat to a simmer and cook until most of the liquid is absorbed and the rice is tender, about 20 minutes.
- Dish bowls of rice topped with chicken, mango sauce and nuts.
- Serve with coriander, onions, and a squeeze of lime, if you like.
Good idea: For curried cashews, combine 2 packets (100g each) raw cashew nuts, 1 Tbsp (15ml) each honey or maple syrup and green curry paste, 1 tsp (5ml) curry powder and ½ tsp (3ml) each ground cumin, coriander, turmeric and ginger. Add grated peel of 1 lemon and season. Toss well, spread out on a lined baking tray and bake for 10-15 minutes until fragrant and toasted.