Tandoori-style curried lemon chicken with mango-cashew rice
25 – 35 Minutes
This family favorite, inspired by India's tandoor cooking method, features mango, fresh mint, edamame, and roasted cashews.
In your bag
- 1 cup basmati rice
- 1-inch piece fresh ginger
- 4 to 6 boneless skinless chicken thighs (about 1 pound total)
- 1 lemon
- ½ cup Greek yogurt
- 1 tablespoon curry powder
- 1 tablespoon sesame oil
- 1 teaspoon black sesame seeds
- 1 mango
- 2 or 3 sprigs fresh mint
- 6 or 7 sprigs fresh cilantro
- ¾ cup shelled edamame
- ⅓ cup roasted cashews
- ¼ cup fried shallots
The chicken can be coated in the yogurt mixture, covered, and marinated overnight in the refrigerator; let stand at room temperature for 10 to 15 minutes before cooking.
Calories: 610, Protein: 40g (80% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 240mg (10% DV), Carbohydrates: 63g (21% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts, Soybeans
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.