When you’re craving something exotic, treat your taste buds to the sweet and tangy flavors of this Indian inspired recipe.



Prep. Time Yield
20 minutes 4 Servings


  • 4 boneless chicken breasts cut in cubes

  • 1 fl. oz. Badia Olive Oil

  • 4 tbsp. Badia Curry Powder

  • 16 fl. oz. Badia Coconut Milk

  • 2 finely chopped garlic cloves

  • ½ red onion cut into julienne strips

  • 1 bunch of finely chopped fresh cilantro

  • Salt and pepper to taste

  • 2 ripe mangos cut in cubes

  • 1 lb. baby spinach

  • 3 oz. chopped salted peanuts

  • 1 sweet red pepper cut into julienne strips

  • 8 cherry tomatoes cut in half

  • ½ lemon (juice)

  • 2 tbsp. Badia Olive Oil



Chicken Curry Preparation


  • In a skillet, stir Badia Olive Oil with Badia Curry Powder for 4 minutes

  • Add chicken cubes and cook during 10 minutes at medium heat

  • Add onion and garlic and mix well

  • Finally, add coconut milk and cook for 8 additional minutes

Salad Preparation


  • Mix together mango cubes, spinach, peanuts, red pepper and cherry tomatoes in a bowl. Season with lemon juice and Badia Olive Oil.


  • Suggested side dish: Cooked white Basmati rice.

Place the rice on each plate, the chicken curry on top, and decorate with cilantro; serve the salad on the side.


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Rating: 3.0/5 (48 votes cast)

Chicken Curry with Mango and Spinach Salad, 3.0 out of 5 based on 48 ratings
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