Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fried rice with honey mustard chicken and spicy mango chutney. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Today's Eating Lunch Outside from Home - Chicken Curry - Mango Chutney - Papad - Dal. Rice Loaded with Crispy Brinjal Fry -Moong Daal -Shukto(Bengali Mix Veg)- Doi Katla(Spicy Curd Fish). Mango chutney is EASY to make!
Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook fried rice with honey mustard chicken and spicy mango chutney using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:
- Take 350 gms boneless and skinless chicken thighs -
- Get 1 mango sliced
- Take salt, red chilly powder, cumin seeds
- Get Wholegrain mustard
- Take 1 red bellpepper
- Get 1 red onion
- Take soy sauce
- Prepare 1 /2 cup rice
- Make ready sugar
- Make ready Cooking oil
Curry Chicken Salad with Mango Chutney to be exact!! I know, two exclamation points because I'm that excited. This delicious and healthy Curried Chicken Salad features healthy fresh veggies, crunchy cashews, chicken, and spicy curry sauce to make this salad a creamy. The BEST EVER Mango Chutney recipe!
Steps to make Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:
- Mix 2 tbspoon honey with 1 tablespoon wholegrain mustard. Add 1/2 teaspoon chilly powder, and 1 teaspoon salt. Now mix the chicken in it. Transfer the mixture to a baking tray and cover with aluminium foil. Keep it aside for 30 minutes. Preheat the oven at 180 degree C. Place the tray in oven for 45 minutes. Take off the foil, and cook it for another 15 minutes for a crispy brown layer on top.
- Chop the onion and red bellpepper. Boil the rice in 1.5 cups of water. In a pan, heat oil. Now add half chopped onion and half bellpepper. If it wasn't the mystery challenge, I would've also added half chopped carrot and 1 spring onion. Stir it well for 5 minutes. Add half spoonful of soy sauce. Now add rice to it and mix well. Keep stirring for 5 minutes at low heat. Turn off the heat.
- In a pan, heat 1/2 tablespoon oil and add 1 teaspoon cumin powder. Let it pop. Now add rest of the onion. When the onion starts turning golden, add 1/2 teaspoon chillypowder and and 1/2 teaspoon salt. Mix well. Now add the mango. Cover the lid, and let it cook for 5 minutes on low flame. After 5 minutes, mash the chutney with a ladle, and add half a teaspoon sugar in it. Cook it on low flame for another 2 minutes.
Sweet and spicy, it's delicious as a spread, dip Wikipedia describes them as "a combination of onions, black pepper and oregano, with a bitterness like mustard seeds." Pulled Chicken Mango Sandwiches. Ready to make some incredible Mango Chutney? Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Chicken and Broccoli Twice-Baked Spaghetti Squash. Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce.
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