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RECIPE
22 INGREDIENTS 11 STEPS 46min

Mango Curry Chicken & Rice with Crunchy Curry Kale Chips

4.5
6 Ratings
Curried spiced chicken simmered in a sauce of mango and coconut, served over a bed of rice with toasted cashews and garnished with 10-minute crunchy kale chips.
Mango Curry Chicken & Rice with Crunchy Curry Kale Chips Recipe | SideChef
Curried spiced chicken simmered in a sauce of mango and coconut, served over a bed of rice with toasted cashews and garnished with 10-minute crunchy kale chips.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
46min
Total Time
$3.07
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Chicken Curry

as needed
1/2 cup
1/2 cup
2 cloves
Garlic , minced
1 in
Fresh Ginger , grated, peeled
1 Tbsp
Curry Powder , divided
1 tsp
Ground Cumin
1 tsp
Ground Coriander
1 tsp
Garlic Salt , divided
1/2 tsp
1/4 tsp
Ground Cinnamon
1 pinch
Crushed Red Pepper Flakes
1 cup
Mangoes , diced, peeled, divided
1 can
(13 fl oz)
Unsweetened Coconut Milk

Rice

2 cups
Long Grain White Rice
3
Scallions , thinly sliced
white part only
1/4 cup
Cashew Nuts , toasted

Kale Chips

4 cups
Kale , torn
1/2 Tbsp
Curry Powder
1/2 tsp
Garlic Salt
1 pinch
Crushed Red Pepper Flakes
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Nutrition Per Serving

VIEW ALL
CALORIES
536
FAT
12.2 g
PROTEIN
26.4 g
CARBS
80.6 g

Cooking Instructions

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Step 1
Drizzle the Tyson® Chicken Breasts (2) with a tablespoon of Olive Oil (as needed) , Curry Powder (1/2 Tbsp) , Garlic Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Mix and allow to marinate for 20 minutes.
Step 2
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.
Step 3
In the same pan, add the Yellow Onions (1/2 cup) and Red Bell Peppers (1/2 cup) . If needed, add one more tablespoon of Olive Oil (as needed) . Cook until soft and the onions are translucent; about 3 minutes.
Step 4
Add the Fresh Ginger (1 in) , Garlic (2 cloves) , Curry Powder (1/2 Tbsp) , Ground Cumin (1 tsp) , Ground Cinnamon (1/4 tsp) , Crushed Red Pepper Flakes (1 pinch) , Ground Black Pepper (1/4 tsp) , Garlic Salt (1/2 tsp) , and Ground Coriander (1 tsp) . Cook until fragrant for 1 minute.
Step 5
Add the Unsweetened Coconut Milk (1 can) and Mangoes (3/4 cup) . Allow to simmer for 2-3 minutes.
Step 6
Transfer the sauce to a blender and puree. Add the sauce back to the pan and add the chicken. Keep at a low-heat until ready to serve.
Step 7
Cook the Long Grain White Rice (2 cups) according to package directions. Sprinkle with salt and pepper for flavor. Toss cooked rice with Cashew Nuts (1/4 cup) and Scallions (3) . Set aside until needed.
Step 8
Preheat oven to 425 degrees F (220 degrees C).
Step 9
Wash the Kale (4 cups) and dry in salad spinner. Lay on a baking sheet and spray with olive or coconut oil until all the chips have been glistened.
Step 10
Mix together the Curry Powder (1/2 Tbsp) , Garlic Salt (1/2 tsp) , 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!
Step 11
Serve the curry over the rice with Mangoes (1/4 cup) and garnish with crunchy kale chips. If desired, add fresh cilantro, lime juice, or a dollop of sour cream. Enjoy!

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Nutrition Per Serving
Calories
536
% Daily Value*
Fat
12.2 g
16%
Saturated Fat
6.4 g
32%
Trans Fat
0.0 g
--
Cholesterol
49.3 mg
16%
Carbohydrates
80.6 g
29%
Fiber
5.5 g
20%
Sugars
8.8 g
--
Protein
26.4 g
53%
Sodium
798.4 mg
35%
Vitamin D
--
--
Calcium
127.8 mg
10%
Iron
6.0 mg
33%
Potassium
407.7 mg
9%
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