Mango Curry Chicken with Coconut Cilantro Rice

Ingredients

• 2 boneless chicken breasts, about 6 oz each, diced
• 1 ripe mango, diced
• 1 1/2 cups coconut milk, divided
• 1 tbsp curry powder
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp freshly grated ginger
• 1 lime, half juiced and half cut into wedges
• 1 cup jasmine rice
• 1/2 cup finely chopped cilantro
• Salt and black pepper

Steps

1. Rinse the jasmine rice in several changes of cold water until it runs clear, then drain it well.
2. Simmer the rice in 3/4 cup water and 3/4 cup of the coconut milk, covered, over the lowest heat for 15 minutes. Coconut milk catches easily, so keep the flame as low as it will go.
3. Leave the rice covered off the heat for 10 minutes while you cook the curry.
4. Pat the diced chicken dry and season it with salt and pepper.
5. Heat the olive oil in a wide pan over medium-high heat and brown the chicken in a single layer for 4 to 5 minutes, turning once, until coloured on two sides.
6. Add the garlic, ginger, and curry powder and stir for 1 minute, until the spices smell toasted rather than dusty.
7. Add the mango and the remaining coconut milk and simmer gently for 10 to 12 minutes, until the sauce has thickened and the chicken reaches 165F (74C). Keep it below a rolling boil or the coconut milk will split.
8. Fork the cilantro and lime juice through the rice and serve the curry alongside with lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.