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.
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.
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.
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.
Add the Unsweetened Coconut Milk (1 can) and Mango (3/4 cup). Allow to simmer for 2-3 minutes.
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.
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.
Preheat oven to 425 degrees F (220 degrees C).
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.
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!
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!