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From @Sorted Food

Mango Chicken and Cauliflower Spiced Rice

15 min · Serves 2

15 mintotal
12 minhands on
18steps
2servings

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Ingredients

For the cauliflower

  • 1/2 head cauliflower, cut into small florets
  • 1 tbsp olive oil
  • 1/2 tsp ground turmeric
  • Salt

For the chicken

  • 300 g boneless, skinless chicken thighs (about 4 thighs), cut into bite-sized pieces
  • 1 tbsp olive oil
  • 2 tbsp mango chutney
  • 1 tbsp curry paste

For the rice

  • 1 tbsp butter
  • 1 tsp cumin seeds
  • 1 clove garlic, thinly sliced
  • 250 g microwave basmati rice (1 pouch)

For the toppings

  • 2 tbsp Greek yoghurt
  • 1 tbsp hot sauce or chilli jam
  • 1/2 bunch fresh coriander, roughly chopped
  • 1 lime, cut into wedges

Method

For the cauliflower

  1. Toss the cauliflower florets with the olive oil, turmeric, and a pinch of salt.

  2. Put the spiced cauliflower into the air fryer basket.

  3. Air-fry at 390°F (200°C) until tender and lightly charred, about 6 minutes.

    Then 6 min of waiting

  4. Transfer the cooked cauliflower to a bowl and set aside.

For the chicken

  1. Heat the olive oil in a stainless steel skillet or frying pan over medium-high heat.

  2. Season the chicken pieces with salt and sear in the pan until browned on all sides, 3–4 minutes.

  3. Stir the mango chutney and curry paste together in a bowl.

  4. Coat the seared chicken in the mango-curry glaze.

  5. Transfer the glazed chicken into the air fryer basket.

  6. Air-fry at 390°F (200°C) until cooked through and caramelised, 4–5 minutes.

    Then 5 min of waiting

For the rice

  1. Melt the butter in the same frying pan over medium heat.

  2. Add the cumin seeds and sliced garlic, frying until fragrant, about 1 minute.

  3. Microwave the rice pouch according to package instructions, about 2 minutes.

    Then 2 min of waiting

  4. Pour the spiced butter and garlic over the microwave rice in a large bowl.

  5. Fold the air-fried cauliflower into the rice.

For the toppings

  1. Plate the spiced cauliflower rice and top with the hot mango chicken.

  2. Drizzle with Greek yoghurt and hot sauce.

  3. Finish with fresh coriander and lime wedges on the side.

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