Monday Mango Curry Chicken with Sautéed Peppers, Basmati Rice & Naan

image2Mondays are already long enough and to find the energy to cook (and possibly impress) is hard! When I start to get excited for the weekend, I shoot for the more involved recipes, but I needed something simple and delicious to encourage me through the week. I threw a few things together along the theme line of ‘curry’ and found my new favourite easy Monday recipe!

Ingredients: 1 yellow pepper, 2 chicken breasts, 2 handfuls green beans (or enough for two people), 1/2 cup chopped cilantro (I got this fresh from our garden), 1/4 cup chopped green onions, 1 cup basmati rice, 2 tbsp olive oil, 2 tbsp garlic powder, 1/2 cup Patak’s Original mango chicken cooking sauce, 2 pieces garlic naan bread

Instructions: preheat the oven to 425 degrees. Smother chicken breasts in Patak’s Original Mango Chicken Cooking Sauce. Place chicken in the oven when ready for 35 minutes exactly. Meanwhile, place basmati rice in the rice cooker with 2 cups water. Sauté yellow pepper with oil and 1 tbsp garlic powder. Steam green beans and add to yellow peppers once cooked. Add last tbsp of garlic powder. Wash and chop cilantro. Wash and chop green onions. When 3 minutes are left for chicken to cook, place naan bread on a baking sheet with a pinch of water on each. Place the chicken overtop of basmati rice and veggies and top with extra sauce. Sprinkle cilantro and green onions. Serve naan on the side.

If you’d like a wine pairing for this dinner, I generally like to suggest a riesling. Go with: Thirty Bench 2015 Riesling from the Beamsville Bench area near Niagara.

Copy of Copy of Copy of Zoodles (3).png



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s