Mango Curry Chicken & Rice with Crunchy Curry Kale Chips

Drizzle the Boneless, Skinless Chicken Breasts (2) with a tablespoon of Olive Oil (as needed) , Curry Powder (3 g) , Garlic Salt (3 g) , and Ground Black Pepper (as needed) . Mix and allow to marinate for 20 minutes.

Add 2 tablespoons of Olive Oil (as needed) to a sauté pan and heat over medium-high heat. Add the chicken and cook 10 minutes or until cooked through. Transfer to a plate and set aside until needed.

In the same pan, add the Yellow Onions (80 g) and Red Bell Peppers (75 g) . If needed, add one more tablespoon of Olive Oil (as needed) . Cook until soft and the onions are translucent; about 3 minutes.

Add the Fresh Ginger (2.5 cm) , Garlic (2 cloves) , Curry Powder (3 g) , Ground Cumin (2 g) , Ground Cinnamon (as needed) , Crushed Red Pepper Flakes (1 pinch) , Ground Black Pepper (as needed) , Garlic Salt (3 g) , and Ground Coriander (as needed) . Cook until fragrant for 1 minute.

Add the Unsweetened Coconut Milk (1 can) and Mangoes (125 g) . Allow to simmer for 2-3 minutes.

Cook the Long Grain White Rice (315 g) according to package directions. Sprinkle with salt and pepper for flavor. Toss cooked rice with Cashew Nuts (30 g) and Scallions (1 bunch) . Set aside until needed.

Wash the Kale (100 g) and dry in salad spinner. Lay on a baking sheet and spray with olive or coconut oil until all the chips have been glistened.

Mix together the Curry Powder (3 g) , Garlic Salt (3 g) , and Crushed Red Pepper Flakes (1 pinch) and sprinkle evenly over the chips. Bake for 10-12 minutes, flipping half way through. Keep and eye out they can burn easily!

Serve the curry over the rice with Mangoes (40 g) and garnish with crunchy kale chips. If desired, add fresh cilantro, lime juice, or a dollop of sour cream. Enjoy!