Creamy Mango Coconut Curry with Chicken

Chop the onion coarsely and chili finely. Cook the rice according to the package instructions.

• 1 Onion, red (~ 3 oz)
• ½ Chili pepper (~ 0.1 oz)
• 1⁄3 cup Basmati rice

Coarsely chop the pepper and set aside.

• 1 Bell pepper, yellow (~ 4.9 oz)

Coarsely chop the mango and cilantro.

• ½ Mango (~ 5.9 oz)
• 3 twigs of Cilantro, fresh or frozen (~ 2 tsp)

Cut the chicken breast into bite-size pieces.

• 7.1 oz Chicken breast

Heat the coconut oil in a non-stick frying pan over high heat. Fry the chicken until golden brown, remove from the pan and set aside.

• 1 tsp Coconut oil

Heat the coconut oil in a non-stick frying pan over medium heat and fry the curry paste for approx. 1-2 minutes.

• 1 tsp Coconut oil
• 1 tsp Curry paste, red

Add the onions and chili. Fry until the onions turn translucent. Stir occasionally.

Add the coconut milk and vegetable broth.

• ½ cup Coconut milk
• ½ cup Vegetable broth

Add the peas and let simmer briefly on low to medium heat.

• 1⁄3 cup Green peas, frozen

Add mango and pepper to the pan and let simmer for 5 minutes. Turn off the heat and add the chicken and cilantro into the pan.

Season with salt and pepper.

• Salt
• Black pepper

Heat a non-stick frying pan over medium heat. Toast the cashews without oil, tossing occasionally until golden brown.

• 1 Tbsp Cashews

Add the honey and caramelize for approx. 30 seconds. Stir constantly. Turn off the heat and set the cashews aside.

• 1 ⁠½ tsp Honey

Serve with the rice and top with the cashews.

Enjoy your meal!