Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, fried rice with honey mustard chicken and spicy mango chutney. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney. I decided to participate in the Cookpad's mystery bag challenge. I think I am a basic cook.. Serve with some basmati rice and a cool cucumber salad made with a yogurt-cumin-lemon sauce.
Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have fried rice with honey mustard chicken and spicy mango chutney using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:
- Prepare 350 gms boneless and skinless chicken thighs -
- Take 1 mango sliced
- Make ready salt, red chilly powder, cumin seeds
- Get Wholegrain mustard
- Make ready 1 red bellpepper
- Prepare 1 red onion
- Get soy sauce
- Get 1 /2 cup rice
- Take sugar
- Take Cooking oil
Place the chicken into the pan and put the pan in your oven. Ditch the takeout with this simple and delicious Chicken Fried Rice recipe made with Success® Jasmine Rice, chicken, veggies, eggs and tangy soy sauce.. Place a wire rack on a sheet pan and spray with cooking spray. In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt.
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.
Place a wire rack on a sheet pan and spray with cooking spray. In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. The honey mustard yoghurt is a yummy dip for the chicken and you can also try it with potato wedges or in sandwiches. Goes really well with chicken tenders, wings, crackers, fries and chips! Since very less water/ chicken stock is added, it is a dry chilli chicken dish with the gravy coated on chicken pieces.
So that’s going to wrap this up for this special food fried rice with honey mustard chicken and spicy mango chutney recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
