Hello everybody, it is Brad, welcome to my recipe page. 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 food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney is something that I’ve loved my entire life.
Fried rice is something I cook quite frequently (especially when I have some leftover rice in the fridge). And mango chutney needs no occasion. I served it with chicken thighs braised with jerk seasoning from Penzeys and a little water, and rice with saffron and cardamom.
To begin with this particular recipe, we must first prepare a few components. 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 -
- Make ready 1 mango sliced
- Take salt, red chilly powder, cumin seeds
- Make ready Wholegrain mustard
- Get 1 red bellpepper
- Prepare 1 red onion
- Get soy sauce
- Get 1 /2 cup rice
- Take sugar
- Prepare Cooking oil
Drizzle generously with the Mango Chutney Honey Mustard. TESTED & PERFECTED RECIPE - Deliciously spiced tandoori chicken with super-crispy skin and fruity, tangy mango chutney to go alongside. Chicken tandoori is simply chicken marinated in yogurt, citrus, and spices, then grilled or broiled. The name comes from the cylindrical clay oven — or.
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.
Mango chutney recipe , a traditional chutney from andhra cuisine. Mango chutney recipe - A quick and easy raw mango chutney to serve with Indian breakfasts like idli, dosa This hot, spicy and sour chutney is served with hot plain rice and ghee. If you plan to enjoy it with plain rice, add less water. Sliced mangoes and chicken stir-fried in our Chef's special mango spicy sauce, with onions, carrots, green and red peppers. Indonesian Fried Rice Shrimp fried rice with Indonesian curry sauce with green peas and onions, topped with sliced barbecued chicken.
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