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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.
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Alright, don’t linger, let’s approach this fried rice with honey mustard chicken and spicy mango chutney menu with 10 elements which are surely easy to acquire, and we have to process them at the very least through 3 ways. You should invest a while on this, so the resulting food could be perfect.
Composition - Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney:
- Provide 350 gms for boneless and skinless chicken thighs -
- You need 1 mango sliced
- Prepare for salt, red chilly powder, cumin seeds
- Need - Wholegrain mustard
- Need 1 of red bellpepper
- Need 1 of red onion
- Take for soy sauce
- Need 1 /2 cup rice
- Give for sugar
- Take for Cooking oil
Add chicken and toss to coat well. Enjoy the taste of mango mustard chicken… Remove chicken from the bones and use in the soups. The stock can be used in soups or stored in fridge for later. How to Make Chicken Stock in a Pressure Cooker: Take chicken with bones and wash well.
Fried Rice with Honey Mustard Chicken and Spicy Mango Chutney making:
- 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.
- 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.
- 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.
Take it in a pressure cooker. Add salt to taste; Add in chicken stock powder or chicken stock cubes. Baked Brie en Croûte with Mango-Peach Chutney Nut-Crusted Chicken Breasts with Spiced Apple Chutney. Orange-Sesame Fried-Rice Sauce Spicy Korean Fried-Rice Sauce Indonesian Fried-Rice Sauce. Honey-Mustard Glazed Grill-Roasted Chicken Pomegranate Glazed Roasted Quail About MA'S Foods.
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