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Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney dishes you make.

Alright, don’t linger, let’s plan this fried rice with honey mustard chicken and spicy mango chutney formula with 10 components which are surely easy to find, and we have to process them at the very least through 3 ways. You should devote a while on this, so the resulting food could be perfect.

Composition - Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:

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

Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney how to cook:

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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