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Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at numerous public occasions possibly. I am certain you will see lots of people who just like the Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney dishes that you just make.
Alright, don’t linger, let’s task this fried rice with honey mustard chicken and spicy mango chutney menu with 10 elements which are surely easy to acquire, and we have to process them at the very least through 3 ways. You should expend a while on this, so the resulting food could be perfect.
Composition for Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:
- Require 350 gms for boneless and skinless chicken thighs -
- You need 1 of mango sliced
- Require for salt, red chilly powder, cumin seeds
- Require Wholegrain mustard
- Get 1 of red bellpepper
- Provide 1 red onion
- Need of soy sauce
- Provide 1 /2 cup rice
- Get of sugar
- Prepare for Cooking oil
Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney making:
- 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.
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