Mango chicken curry with rice

The first week back after the holiday was full on and it is finally Friday night! On holiday I had lots and lots of time to read. I love to read books (still haven’t bought an e-reader but am thinking about it) and magazines so of course I made it through several food magazines. One of the ideas I picked up was and healthy salads with grains and rice. They mixed fruit and veg and it was one of the “must try when I come home” and tonight was the night to start.

Wild rice salad with mango for 2:

Wild rice, 1 dl/pp
½ mango, finely quartered
½ red pepper, cubed
½ lime
½ onion
1 celery stalk, cut up
Orange fillets of 1 orange (peel the orange with a knife and cut between the membranes to get the flesh out
1 spring onion, finely sliced
2-2½ dl chicken stock/dl rice

Rinse the rice, and place in a pan, add the chopped onion and celery.
Add boiling chicken stock and boil for 40 minutes.
The rice will take the flavour of the veg but it has also lots of its own, nutty flavour. Once cooked place it in a wider pan squeeze 1/2 the lime over the rice and let cool before adding the pepper, mango, orange and spring onion. There is no need for any additional dressing.

I made mango chicken curry to go with the rice, it is super quick and easy as well as healthy. After the holiday I have a bit of an urge for healthy foods.

Mango chicken curry
1 chicken breast/PP
1½ dl yoghurt (I used 2% fat neutral yoghurt) per chicken breast
1 mango, peeled
½ tbsp cayenne pepper (more if you want it stronger)
1 tsp mustard seeds
1 tbsp rapseed oil

When the rice is cooking cut the chicken in to thin strips. Mix the mango with the yoghurt, I used the blender and pulsed it just a few times for the mango to blend but still be a little chunky. Mix the chicken with the mango yoghurt and marinate for at least 3o minutes.

Once the rice is cooked and is cooling put the oil in a hot pan, add the cayenne pepper and mustard seeds until the seeds start to pop. The place the chicken and all the marinade in a pan, bring to boil and stir. It doesn’t matter if it splits, it will still taste good but won’t look as nice. Make sure the hot spiced oil mix with the yoghurt, it should take about 10 minutes for the chicken to get cooked through and then it is ready to serve.


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