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Tandoori-style curried lemon chicken with mango-cashew rice
Tyler Florence

Tandoori-style curried lemon chicken with mango-cashew rice

Gluten-Free

4 Servings, 610 Calories/Serving

25 – 35 Minutes

This family favorite, inspired by India's tandoor cooking method, features mango, fresh mint, edamame, and roasted cashews.

Ingredients

  • 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

Chef's Tip

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.

Nutrition per serving

Instructions

1

Cook the rice

Heat the oven to 400°F.
  • Rinse the rice.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
In a medium sauce pot, combine the rice, ginger, and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken.

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper.
  • Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the chicken and the rice).
In a large bowl, stir together the yogurt, curry powder, sesame oil, sesame seeds, lemon zest, and half the lemon juice. Add the chicken and toss to coat.
Line a sheet pan with foil and brush the foil lightly with oil. Place the chicken on the prepared pan. Roast, turning once halfway through, until cooked through, 15 to 20 minutes. Transfer to a plate to rest for 5 minutes.
While the chicken roasts and rests, finish the rice.

3

Prep the remaining ingredients; finish the rice

  • Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Cut the halves lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
  • Strip the mint leaves from the stems; coarsely tear the leaves.
  • Coarsely chop the cilantro for garnish.
In another large bowl, combine the rice, mango, mint, edamame, cashews, fried shallots, 1 tablespoon oil, and remaining lemon juice and toss to coat. Season to taste with salt and pepper.

4

Serve

Transfer the chicken and rice to individual plates. Garnish with the cilantro and serve.

Kids Can!

  • Rinse the rice.
  • Measure the ginger.
  • Juice the lemon.
  • Strip and tear the mint.
  • Toss together the mango-cashew rice.

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.