Spiced Chicken with Mango Salsa and Coconut Rice

Prep time: 20 minutes 

Cook time: 15 minutes 

Serves: 4

Ingredients:

• 500g chicken thighs, fat trimmed 

• Simply Wholesome Pantry Butter Chicken Recipe Base 

• 1 tablespoon Greek/natural yoghurt 

• 1 teaspoon honey 

• 1 lime, zest & juice

• Sea salt and cracked black pepper

Mango salsa:

• 1 large mango, finely diced 

• 1 capsicum, finely diced 

• 1/2 red onion, finely diced

• 1 avocado, finely diced 

• Juice of 1 lime

• 1 cup coriander, finely chopped 

• 1 cup mint, finely chopped 

Coconut rice:

• 1 cup white rice, rinsed 

• 1.5 cups water

• 1 cup coconut milk 

Method:

1. In a bowl, add the Simply Wholesome Pantry Butter Chicken Recipe Base yoghurt, lime juice and zest, and mix to combine. Add chicken pieces and combine. Make sure the chicken is evenly marinated. Let sit for at least 10 minutes. 

2. For the rice: rinse the rice well under cold water. Place the rice, water & coconut milk in a medium saucepan. Bring to the boil, turn right down low to a simmer, put the lid on and cook for approx. 12-15 mins or until cooked through. Let it stand for 5 mins and then fluff with a fork. 

3. In the meantime, make your salsa by finely dicing the capsicum, mango, avocado and red onion; place this into a mixing bowl. Roughly chop up the coriander and mint and add to the bowl. Squeeze over the juice of the lime and season with salt and pepper.

4. Using a BBQ, grill plate or fry pan on medium to high heat, place chicken onto the heat and cook for about 5-6 minutes each side or until cooked through.

5. Serve coconut rice into the bowls, top with chicken and mango salsa.