Recipe: Yummy Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney

Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney. Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes.

It's known for being full of micronutrients and aiding digestion. It can be made from a variety of. Curry Chicken Salad with Mango Chutney to be exact!! You can cook Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney

1. You need 350 gms of boneless and skinless chicken thighs -.
2. Prepare 1 of mango sliced.
3. Prepare of salt, red chilly powder, cumin seeds.
4. You need of Wholegrain mustard.
5. You need 1 of red bellpepper.
6. It's 1 of red onion.
7. Prepare of soy sauce.
8. You need 1 of /2 cup rice.
9. You need of sugar.
10. Prepare of Cooking oil.

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! 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.

Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney step by step

1. 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..
2. 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..
3. 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..

Ready to make some incredible Mango Chutney? Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Heat oil on a pan and fry mustard seeds.