Mango Chicken Curry with Bell Pepper & Basmati Rice

Directions

1. Rinse the basmati rice under cold water, drain well, and transfer to a small saucepan with fresh water; bring to a boil.
2. While the rice cooks, wash and dry the produce; seed and dice the bell peppers and red onion, dice the mango, and finely chop the cilantro; grate or mince the ginger and garlic; mix the spices with salt and pepper.
3. Pat the chicken dry and cut into 1-inch pieces; heat a pan over medium and add a little coconut oil.
4. Sear the chicken in the hot pan until browned on the outside but not fully cooked through; transfer to a bowl.
5. In the same pan, cook the bell pepper and onion until softened and starting to caramelize, about 3–5 minutes.
6. Add garlic, ginger, and the spice mix to the pan; stir for 15–30 seconds until fragrant.
7. Pour in the coconut milk and mango pieces; bring to a boil, then reduce to a simmer and return the chicken along with most of the cilantro. Cook 4–6 minutes, or until the chicken is cooked through.
8. Fluff the rice with a fork, then spoon the curry over the rice and garnish with the remaining cilantro.