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 (1/2 Tbsp) , Garlic Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . 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 (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.

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.

Add the GOYA® Coconut Milk (1 can) and Mangoes (3/4 cup) . Allow to simmer for 2-3 minutes.

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 (1 bunch) . Set aside until needed.

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.

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!

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!