1 tbsp Madras Curry Powder (or more if spicier is desired)
4-5 tbsp Cilantro (chopped)
1/4 Cup Cashews
1/2 tsp Salt (adjust to taste)
2 tbsp Olive Oil
1/2 Red Onion (thin sliced)
1 Cup Green Peas (I used frozen, optional )
Cook rice in Xtrema Saucepan or Stock pot.
While rice is cooking, preheat Xtrema Wok or Skillet. When warm, add oil. Add sliced onion and saute until soft. Add cubed chicken, spices, and half of the salt, and cook until chicken is brown on all sides.
Add coconut milk, and the rest of the salt. Bring to boil and then cook on medium heat until chicken is fully cooked and water is almost absorbed (about 1/3 cup liquid remaining).
Meanwhile rice will be ready. Drain cooked rice. and add on top of chicken with green peas. Don't mix the rice yet. Cover the pot, let chicken cook for 1 more minute, then switch off leave covered for 2-3 minutes.
Open the pot, fold gently to mix half of rice and green peas (if using) into the curry chicken. Mix in diced mango, chopped cilantro, and chopped cashews. Serve family-style in the pot.
about the author
Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out.
Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.