Mango and Coconut Chicken with Brown Rice

Mango and Coconut Chicken with Brown Rice

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 17, 2017.
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If your chicken begins to stick, simply add 1-2 tablespoons of water to the pan to help lift it off.

Ingredients

Brown Rice

  • 1 cup brown rice
  • 1¼ cups water
  • 1 teaspoon korma paste (reserve remaining)
  • ¼ teaspoon salt

Mango and Coconut Chicken

  • 300g chicken thighs
  • Reserved korma paste
  • ½ brown onion, finely diced
  • ½ can coconut milk (shake well before opening)
  • ¼ teaspoon salt
  • ¼ can mango slices, drained and roughly chopped
  • ½ capsicum, core and seeds removed and diced 2cm
  • 1 baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce

To Serve

  • ¼ can mango slices

Steps

  1. Place all brown rice ingredients into a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
  2. While rice cooks, pat chicken dry with paper towels and dice 2cm. Place in a shallow bowl with reserved korma paste. Season with salt and pepper and toss to coat.
  3. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Stir-fry chicken for about 3 minutes, until browned. Add onion and cook for about 2 minutes, until softened.
  4. Add coconut milk, salt, first measure of mango and capsicum. Bring to a simmer and cook for 4-5 minutes, until chicken is cooked through. Add bok choy, soy sauce and fish sauce, and cook, stirring, for about 1 minute until bok choy is just tender. Remove from heat and season to taste with salt and pepper.
  5. While sauce simmers, thinly slice second measure of mango.
  6. To serve, spoon ¾ cup cooked brown rice into each bowl and top with mango and coconut chicken and slices of mango.

Nutritional Information

Energy 2636 kj
630 kcal
Protein 27.0g
Carbohydrate 54.3g
Fat 34.6g