Sri Lankan Gluten-Free Coconut Rice Bowl with Spicy Chicken and Mango Salsa

Allergens

None

Ingredients

• 1 cup gluten
• free jasmine rice, uncooked
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1 lb boneless, skinless chicken breasts, diced
• 2 tbsp Sri Lankan curry powder
• 1/2 cup red onion, finely chopped
• 1 cup mango, diced
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until the rice is cooked and tender.
2. While the rice is cooking, season the diced chicken with curry powder, salt, and pepper. Heat a non stick skillet over medium heat, add the chicken, and cook for about 5 minutes or until no longer pink.
3. In a separate bowl, combine the red onion, mango, cilantro, and lime juice to create the salsa.
4. To assemble the dish, scoop the cooked rice into bowls, then top with the spicy chicken. Spoon the mango salsa over the chicken and rice.

Chef’s Insight

Experiment with different curry powders and spices to customize the flavor profile of this dish to your preference.

Notes

Feel free to adjust the spice level according to your taste preference.