Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney

Name: Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney
Cuisine: British
Ingredients: 350 gms boneless and skinless chicken thighs -; 1 mango sliced; salt, red chilly powder, cumin seeds; Wholegrain mustard; 1 red bellpepper; 1 red onion; soy sauce; 1 /2 cup rice; sugar; Cooking oil

Sameera Sood @sameera_sood

Bristol UK

I decided to participate in the Cookpad's mystery bag challenge. I think I am a basic cook. I do enjoy cooking in the kitchen, and honestly do not need to find an excuse to cook. So even though I am a vegetarian, I decided to give this challenge a go. Fried rice is something I cook quite frequently (especially when I have some leftover rice in the fridge). And mango chutney needs no occasion. #MysteryBag1

Sameera Sood @sameera_sood

Saved

Ingredients

350 gmsboneless and skinless chicken thighs -
1mango sliced
salt, red chilly powder, cumin seeds
Wholegrain mustard
1red bellpepper
1red onion
soy sauce
1/2 cup rice
sugar
Cooking oil

Saved

Steps

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.