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This post is an advertisement feature with Tilda rice. All thoughts and opinions are my own and not of Tilda. I’ve got a super easy, super delicious rice bowl for your dinner tonight that I can’t wait to share with you all full of tangy, spicy, aromatic, fruity, punchy flavours: my Mango Chutney Chicken Rice Bowls. Made with gently spiced, griddled chicken thighs glazed with your favourite brand of mango chutney, mouthwatering slices of fresh mango, salted cashews, a bright, zingy coriander and coconut chutney, and one of Tilda’s deliciously quick Pilau Basmati Rice pouches I’m not joking when I tell you this simple rice bowl can be on the table in just 20 minutes!
While yes, I do have a special edition bright blue Tilda Basmati Rice tin on my kitchen shelf for everyday cooking, ever since I was a teenager and we were allowed snacks to heat up in the school kitchens (terrifyingly my discovery of how good pesto and a can of tuna is mixed into a pouch of Tilda Sun-dried Tomato Rice was almost fifteen years ago now!) I’ve had various flavours of Tilda microwave rice pouches on hand. They always taste great, they’re easy to prepare when you’ve got your mind on something else (literally just two minutes in the microwave, though I still bought them when I had no microwave as a last minute shortcut to an excellent, fridge clearing pan of fried rice) and I’ve found they’re the perfect shortcut for elevating your mid-week dinner.
Take their Tilda Pilau Rice pouches for example, which star in this recipe: I make pilau rice from scratch, sometimes, but if I’m either after some delicious Indian-inspired flavours when I’m making something quick like this, or if I’m putting together a bit of a feast with a couple of from scratch curries where making pilau rice from scratch will mean juggling yet another pan, this is an utter life saver.
Also, I need to let you know that while I was testing this recipe I had leftovers, and those leftovers were absolutely stunning stuffed into a wrap with a dollop of natural yogurt as a sort of Indian-inspired burrito. Actually, I’d make double if you’re stuck for lunches at the moment – these bowls are also fantastic cold so great for packed lunches!
These easy Mango Chutney Chicken Rice Bowls take just 20 minutes to throw together with sweet, sticky, spicy mango chutney glazed chicken, fruity mango slices, crunchy cashews and a quick coriander and coconut chutney. I promise you they’re the most delicious weeknight dinner you’re going to make this week.
1 tbsp light oil
1 tsp garam masala
4 skinless boneless chicken thighs
4 tbsp mango chutney
1 ripe mango
large handful fresh coriander
2 tbsp coconut milk
1 tbsp unsweetened desiccated coconut
thumb sized piece fresh ginger
generous pinch cumin seeds
1 x Tilda Pilau Rice pouch
1/2 red chilli
small handful salted cashews (this should be roughly 30g)
Combine the oil, 1/2 tsp sea salt and garam masala in a medium bowl to form a loose paste. Toss in the chicken thighs until they’re well coated.
Heat a griddle pan over a medium high heat. Meanwhile, stir together the mango chutney and the juice of 1/2 the lime. set aside.
Griddle the chicken on both sides until golden and almost cooked through. Glaze the chicken well with most of the mango chutney mix and griddle until caramelised. Brush the chicken with the rest of the chutney.
Meanwhile, slice the mango, chilli, and make the chutney by blitzing together the coriander, coconut milk, desiccated coconut, ginger – peeled and roughly chopped – cumin seeds, lime juice and a generous pinch of sea salt.
Cook the rice by following the instructions on the back of the pack – tearing a small hole in the top before microwaving for two minutes. For fluffier grains, I like to separate them by gently squeezing the pack before tearing it open at the top.
Divide the rice between the bowls and top with the chicken, mango slices, a generous dollop of coriander coconut chutney, and top with the salted cashews and chilli slices.
Lemon is a delicious substitute for lime in this recipe, just as lemons tend to be a little bigger season the chutney with lemon juice to taste.
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