Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, fried rice with honey mustard chicken and spicy mango chutney. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Great recipe for Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney. I decided to participate in the Cookpad's mystery bag challenge. I think I am a basic cook.

To begin with this recipe, we must first prepare a few ingredients. You can cook fried rice with honey mustard chicken and spicy mango chutney using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:

1. Take 350 gms boneless and skinless chicken thighs -
2. Prepare 1 mango sliced
3. Get salt, red chilly powder, cumin seeds
4. Get Wholegrain mustard
5. Prepare 1 red bellpepper
6. Prepare 1 red onion
7. Prepare soy sauce
8. Take 1 /2 cup rice
9. Take sugar
10. Prepare Cooking oil

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Instructions to make Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:

1. Mix 2 tbspoon honey with 1 tablespoon wholegrain mustard. Add 1/2 teaspoon chilly powder, and 1 teaspoon salt. Now mix the chicken in it. Transfer the mixture to a baking tray and cover with aluminium foil. Keep it aside for 30 minutes. Preheat the oven at 180 degree C. Place the tray in oven for 45 minutes. Take off the foil, and cook it for another 15 minutes for a crispy brown layer on top.
2. Chop the onion and red bellpepper. Boil the rice in 1.5 cups of water. In a pan, heat oil. Now add half chopped onion and half bellpepper. If it wasn't the mystery challenge, I would've also added half chopped carrot and 1 spring onion. Stir it well for 5 minutes. Add half spoonful of soy sauce. Now add rice to it and mix well. Keep stirring for 5 minutes at low heat. Turn off the heat.
3. In a pan, heat 1/2 tablespoon oil and add 1 teaspoon cumin powder. Let it pop. Now add rest of the onion. When the onion starts turning golden, add 1/2 teaspoon chillypowder and and 1/2 teaspoon salt. Mix well. Now add the mango. Cover the lid, and let it cook for 5 minutes on low flame. After 5 minutes, mash the chutney with a ladle, and add half a teaspoon sugar in it. Cook it on low flame for another 2 minutes.

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