Like those fabulous Indian flicks, this dish is a little over the top… in flavor! I started with a rotisserie chicken, contemplating the best usage. In hindsight, I used too much of the chicken, and have adjusted the recipe accordingly. Savor every last bite, especially of the sunshine-in-your-mouth raita.
Mango Chicken with Curry Rice and Banana Raita
Serves 2-3
1/2 rotisserie chicken, shredded
1 cup mango chutney
2 T dijon mustard
1 package yellow rice
1 T margarine
1 t curry powder
1 over-ripe banana, mashed
1/2 cup plain yogurt
1 t salt
1 t cumin
Start rice according to package directions, adding in curry powder for extra flavor. Combine banana and remaining ingredients, refrigerating until ready serve. Shred chicken and combine with chutney and mustard in a skillet. Heat until cooked through, adding water if needed. Top rice with chicken and raita.
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