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RECIPE
22 INGREDIENTS11 STEPS46MIN

Mango Curry Chicken & Rice with Crunchy Curry Kale Chips

4.5
6 Ratings

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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.
46MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
4
Serves 4

Chicken Curry

to taste
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

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CALORIES
513
FAT
12.3 g
PROTEIN
19.2 g
CARBS
83.2 g

Cooking Instructions

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Step 1
Drizzle the Boneless, Skinless Chicken Breast (2) with a tablespoon of Olive Oil (to taste), Curry Powder (1 1/2 teaspoon), Garlic Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). 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 Onion (1/2 cup) and Red Bell Pepper (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 inch), Garlic (2 clove), Curry Powder (1 1/2 teaspoon), Ground Cumin (1 teaspoon), Ground Cinnamon (1/4 teaspoon), Crushed Red Pepper Flakes (1 pinch), Ground Black Pepper (1/4 teaspoon), Garlic Salt (1/2 teaspoon), and Ground Coriander (1 teaspoon). Cook until fragrant for 1 minute.
Step 5
Add the Unsweetened Coconut Milk (1 can) and Mango (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 cup) according to package directions. Sprinkle with salt and pepper for flavor. Toss cooked rice with Cashew Nuts (1/4 cup) and Scallion (3). Set aside until needed.
Step 8
Preheat oven to 425 degrees F (220 degrees C).
Step 9
Wash the Kale (4 cup) 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 1/2 teaspoon), Garlic Salt (1/2 teaspoon), 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 Mango (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
513
% Daily Value*
Fat
12.3 g
16%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
24.9 mg
8%
Carbohydrates
83.2 g
30%
Fiber
7.4 g
26%
Sugars
9.2 g
--
Protein
19.2 g
38%
Sodium
802.0 mg
35%
Vitamin D
--
--
Calcium
245.7 mg
19%
Iron
6.4 mg
36%
Potassium
572.1 mg
12%
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