I saw this on EatingWell.com: Curried Chicken with Mango Salad

It sounded really good, really filling, really healthy. And we had chicken, mangos and couscous…why not?

But that’s as far as I got with the recipe from Eating Well. I noticed that the chicken was glazed in a mango chutney and closed the computer. It was time to get creative, even if it isn’t the most authentic curried chicken on the planet. The results? One of Matt’s favorite meals that I’ve made. Surprisingly good. Hope you can use this beautiful, sweet mango fruit in your next dinner!

Curry Chicken with Mango Salad
4 servings  *12 oz. Tofu can be substituted for chicken

1 TB olive oil
1/2 cup chopped onion
1/4 t. + 1/8 t. crushed red pepper flakes
1/2 cup chopped red bell pepper
Dash of salt and pepper
1 cup orange or pineapple juice
1 mango, sliced into bite-sized pieces + 1 mango (for salad)
2 large chicken breasts cut in half lengthwise (total of 1 pound)
1/3 cup honey mustard
2 TB curry powder
1/2 cup rice crisp cereal, breadcrumbs or panko crumbs
2 TB chopped mint

Step One: Make the chutney

• Preheat oven to 375. In a saute pan on medium-high, heat the oil and then add the onion and 1/4 teaspoon of red pepper flakes. Let heat for 1 minute, or until flakes are toasted.
• Then, add the red bell pepper and salt and pepper. Cook for 3 minutes. Then add juice and mango slices, and reduce to medium heat, letting cook for 10 minutes.

Step Two: Make the chicken

Chicken + Tofu

• In the meantime, mix the honey mustard, 1/8 t. red pepper flakes and curry powder in a small bowl. In a second small bowl, pour the breadcrumbs (or other coating). Dipping the chicken in the mustard mix, roll it in the breadcrumbs and place on a lined baking sheet (use foil with cooking spray or parchment paper). 
• Bake at 375 for 18—20 minutes, or until crisp on the outside and cooked in the middle. (I turned a piece of chicken over and cut into it slightly to see no pink.)

Step Three: Make the couscous

• Boil 1 1/2 cups of water in a pot. Once the water is boiling, immediately remove the pot from the stove and add 1 cup of couscous and let sit for 5 minutes. Fluff couscous with a fork, and add a dash of salt and pepper.

Step Four: Add couscous or rice to a plate and place the chicken on top. Drizzle with mango chutney and serve sliced mango “ball” on the side (see photo below). Sprinkle raw mango with chopped mint. Eat. Be merry.

Mango Salad “Ball”: 

Happy eating!
Laurel