Mangos are in season again. Alas, I didn’t use fresh mango in this dish. I used mango chutney! I’m on a mission to clear out some of my jars of sauces in the fridge. You see, I get bored with my meals easily, hence I like a lot of variety. Most weeks, we have 1 rice dish, 1 or 2 salads, sometimes wraps, soup noodles, different ways of using vietnamese rice paper or even a pastry dish. The more variety the better!
Which means I can get over zealous, forgetting that I have only used a 1/4 of a particular sauce or chutney in the fridge before getting another one. So for the past week or so, I have been doing a clear out to make sure that I don’t waste any more sauces.
So with a jar of mango chutney at hand, I decided to marinate some chicken breast with it and some curry powder. Simple but effective. Who would have thought, 3 ingredients what it took to make a simple pan fried chicken breast more special? And since I was looking for a shortcut, I sauté some vegetables in my rice cooker, added in rice and water and tadah, a savoury rice dish was cooked.
I made this in 20 minutes which was pretty good I think. Good for our “it has finally hit us summer weather”
Mango Chicken and Spiced Pilaf (serves 4)
2 chicken breast- sliced horizontally to make 4 pieces
1/2 cup of mango chutney
2 tablespoon of curry powder
dash of cumin powder
2 cups of basmatic rice
1 small onion chopped
2 bay leaves
1 cup of peas
1 large capsicum chopped
1 carrot chopped
1 cinnamon stick
1 tsp of turmeric
dash of cumin
Marinate chicken with chutney, cumin and curry powder for 10 minutes.
Meanwhile, saute onions, all spices, capsicum, carrot and peas in rice cooker. Then add rice and water. Cook till rice cooker says done!
In between, heat grill pan till hot. Oil pan and pan fried chicken till done. Serve with rice and more veges.