Chicken with coconut rice and mango salsa

1. Place rice, coconut milk and 1 tin (400ml) water into a saucepan and season with salt. Bring to the boil, stir then reduce heat to medium-low. Simmer, covered, for 10-12 minutes. Take off heat and allow to stand, covered, for 5 minutes.

2. Dice cucumber, capsicum, tomatoes and mango (see product spotlight) into
desired sized pieces. Toss to combine with 1 tbsp olive oil and 1 tbsp sweet chilli sauce.

3. Heat a large frypan with 1 tbsp oil. Add 1 tsp curry powder (see notes) and toss in
the chicken tenderloins to coat. Cook over medium-high heat for 3 minutes on each side or until cooked through. Season with salt and pepper.

4. Serve chicken with coconut rice and salsa. Top with chopped chives.

Notes
If you prefer, you can use 1 tsp ground turmeric instead of curry powder. Cook chicken on the barbecue if you like, you can even thread them onto skewers for easy eating!

BASMATI RICE, 300g
COCONUT MILK, 400g
LEBANESE CUCUMBER, 1
RED CAPSICUM, 1
TOMATOES, 2
MANGO, 1
CHICKEN TENDERLOINS, 600g
CHIVES, 1/2 bunch

From your pantry
olive + oil (for cooking), salt, pepper, sweet chilli sauce, curry powder