Cooking Instructions
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Step 1
Drizzle the
Tyson® Chicken Breasts (2)
with a tablespoon of
Olive Oil (to taste)
,
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 (to taste)
a saute 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 (to taste)
. 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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