Coconut Cashew Curry Chicken and Rice with Mango

Coconut infused Chicken Curry with Cashew Nuts to make it perfect.

• Difficulty: Easy
• Category: Banting Recipes, Chicken, Dinner, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
• Cuisine: African, Chinese, European, Indian, Italian/USA, Mediterranean, South African
• Cooking Method: Stove Top

Ingredients

INGREDIENTS:

• 450 g Boneless Chicken Breasts ((Cut into 3cm Cubes))
• 1 tsp Salt ((Devided))
• 1/2 tsp Ground Black Pepper
• 1/2 cup Cornstarch
• 3 tbsp Vegetable Oil
• 1 Green Onions ((Bunch)(Sliced Finely)(Devided))
• 1 tbsp Fresh Ginger ((Minced))
• 400 ml Coconut Milk ((1 Can))
• 2 tbsp Curry Powder
• 1 Ripe Mango ((Cut into 2cm Cubes))
• 1 Lime ((Use Juice))
• 1/2 cup Toasted Cashew Nuts
• Cilantro ((Chopped)(Garnish))

Instructions

METHOD:

1. 1. Season Chicken with 1/2 tsp Salt and 1/4 tsp Pepper. In a large bowl or zipper bag, toss Chicken with Cornstarch until well coated.
2. 2. In a large non stick frying pan heat 2 tbsp of Canola Oil over medium high heat. Shake excess Cornstarch off chicken pieces and transfer to frying pan. Pan-fry for about 5 to 7 minutes flipping pieces occasionally until cooked through and golden brown. Remove chicken from pan and set aside.
3. 3. Meanwhile in a small bowl whisk together Curry Powder and Coconut Milk
4. 4. In the same pan heat remaining Canola Oil and add 1/2 of Green Onions and sauté for one minute until softened. Add Garlic and Ginger and sauté for an additional 30 seconds. Slowly add Coconut Milk and curry mixture. Bring to a boil and reduce heat to a simmer.
5. 5. Add Mango pieces and simmer for another 2 minutes. Add Chicken pieces and cook until warmed through for about one minute. Turn off heat and add Lime Juice and stir to combine
6. 6. Top with remaining green onions and toasted cashews. Serve immediately over rice garnished with a drizzle of sriracha and chopped Cilantro if desired.