Mango Tango Chicken Tenderloins

Nutrition per serve

Ingredients

• 150g basmati rice
• 1pcs spring onion
• 2clov garlic
• 300g chicken tenderloins
• 20g slivered almonds
• 10g masala seasoning
• 90g mango chutney
• 50g tomato paste
• 10ml vegetable oil
• 60ml (¼ cup) milk

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 12 mins or until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the spring onion. Crush or finely chop 2 garlic cloves. Cut the chicken into 2cm chunks. Put the almonds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Step 3 — Start curry
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Cook the chicken for 2 mins each side or until browned. Remove from the pan. Add the masala seasoning and garlic and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer curry
   Add the mango chutney, half the tomato paste* and 2 tbs water and stir to combine. Add the chicken and any resting juices and bring to a simmer (see Make it yours). Reduce the heat to medium and cook, covered, for 4-5 mins until the chicken is cooked through. Remove from the heat and stir in 60ml (¼ cup) milk. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and mango chicken among bowls. Scatter with the spring onion and toasted almonds and enjoy!
6. Step 6 — Make it yours
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand. Broccoli, carrot, capsicum or beans would all work well.

Allergens

Milch, Almond, Sulfit