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 |
Ingredients
-
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
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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
Preparation
Chicken Curry Preparation
1 
-
In a skillet, stir Badia Olive Oil with Badia Curry Powder for 4 minutes
2 
-
Add chicken cubes and cook during 10 minutes at medium heat
3 
-
Add onion and garlic and mix well
-
Finally, add coconut milk and cook for 8 additional minutes
Salad Preparation
4 
-
Mix together mango cubes, spinach, peanuts, red pepper and cherry tomatoes in a bowl. Season with lemon juice and Badia Olive Oil.
5 
-
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: 4.3/5 (3 votes cast)
Chicken Curry with Mango and Spinach Salad, 4.3 out of 5 based on 3 ratings
