Mango Chicken Curry with Rice and Lentils

I’m way overdue for a blog update, so I’ll ease myself back into writing with a simple recipe. This one came about when I discovered canned mango slices at a closeout store.

• 1 can of mango slices
• ½ cup brown basmati rice
• ½ cup red lentils
• 3-4 chicken tenderloins
• Curry spice (2 tbsp cumin, ½ tsp turmeric, ½ tsp cardamom, 2 tsp chili powder)
• Cayenne pepper (optional)
• Rum (optional)
• Water
• Olive oil
• Salt and pepper to taste

Drain the juice from the canned mango slices into a measuring cup. Add water and (if desired) rum to make 2-½ cups of liquid. Add the rice, lentils, and half the curry spice and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.

While the rice and lentils cook, add a little olive oil to a frying pan and cook the chicken over medium heat. When the chicken is done, roughly dice the mangos and add them to the pan with the remaining curry spice.

When the rice and lentils are done, add them to the frying pan with the chicken and mangos. Stir together on low heat for a few minutes.