Curried Chicken & Mango Salad on Coconut Rice

Freshen up your weeknight meals with this bright, fresh, tropical chicken and rice meal. The deep curry flavours of the chicken pair amazingly well with the fresh mango and the aromatic coconut rice. The perfect way to add some exciting new flavour to your meal rotation!

Let’s chat chicken.

I am a huge fan of cooking with chicken thighs. They are dark meat which allows you to cook them more aggressively without worry of them drying out. They also absorb seasoning extremely well and are great to pan fry, bake, or bbq.

For this recipe I tossed the chicken thoughts with curry powder, garlic powder, salt, pepper, olive oil, and maple syrup. This really works as it is a great balance of spicy, sweet, and salt. I always try to allow the chicken to marinate for at least 10 minutes but the longer the better!

Coconut Rice

I love coconut rice but I have made it a couple times with poor results. This time, I dare say I nailed it! The most important tip I can give is to make sure you throughly rinse your jasmine rise. This is a key step to remove the starches from the rice which will result in a WAY fluffier rice. Don’t skip this step.

Once the rice is properly rinsed you pour a can of coconut milk and a 1/2 cup of water into a pot with the rice. I seasoned with a teaspoon or sugar, and salt. I brought the rice to a light boil and then lowered the heat to simmer, covered, and allowed it to do its thing for 14 minutes. I then remove from heat but kept covered for 10 minutes.

Mango Salad

This mango salad add san amazing brightness to this dish. The sweetness from the mango, the freshness from the red pepper, citrus from the lime, and then the sharp punch from the red onion. This salad is great to eat on its own, with chicken or white fish. I also use it for fish tacos!

Weeknight meal and meal prep

This has become one of my favourite weeknight meals and it also makes for an amazing meal prep option. All 3 components last up to 5 days in the fridge.