Mango Masala Chicken Tidy Bowls (Print Version)
Tender chicken, vibrant mango, crisp veggies, masala yogurt, and rice combine for a fresh, satisfying bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 1 1/2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon ground turmeric
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, grated
→ Rice
11 - 1 cup basmati rice
12 - 1 2/3 cups water
13 - 1/2 teaspoon salt
→ Mango & Salad
14 - 1 large ripe mango, diced
15 - 1/2 small red onion, thinly sliced
16 - 1 small cucumber, diced
17 - 1 red bell pepper, diced
18 - 2 tablespoons fresh cilantro, chopped
→ Masala Yogurt Sauce
19 - 2/3 cup plain Greek yogurt
20 - 1 tablespoon lime juice
21 - 1/2 teaspoon garam masala
22 - 1/4 teaspoon ground cumin
23 - Salt and pepper, to taste
→ Garnish
24 - 2 tablespoons roasted cashews, chopped (optional)
25 - Extra cilantro leaves
# Steps to Follow:
01 - In a mixing bowl, combine chicken thighs with yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, salt, garlic, and ginger. Stir until chicken pieces are thoroughly coated. Allow to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
02 - Rinse basmati rice in cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a strong boil, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Fluff gently with a fork before serving.
03 - While rice is cooking, heat a large skillet over medium-high heat. Add the marinated chicken pieces, cooking for 8 to 10 minutes and stirring occasionally, until golden and cooked through. Remove from heat and set aside.
04 - In a small bowl, whisk together Greek yogurt, lime juice, garam masala, cumin, salt, and pepper. Adjust seasoning as needed for preferred flavor.
05 - In a separate bowl, combine diced mango, sliced red onion, cucumber, red bell pepper, and chopped cilantro. Mix until evenly distributed.
06 - Divide cooked rice evenly among four bowls. Top each portion with sautéed chicken, mango salad, and a generous drizzle of masala yogurt sauce.
07 - Garnish each bowl with roasted cashews and additional cilantro leaves, if desired. Serve immediately.
# Additional Tips::
01 -
- Easy enough for a weeknight but impressive enough for guests
- Gluten free and ideal for meal prep
- Layers of texture with juicy fruit crunchy veggies and creamy sauce
- Totally customizable based on what you have
02 -
- Great source of protein and fiber for sustained energy
- Perfect for batch meal prep or work lunches
- Leftovers stay fresh and flavors deepen overnight
03 -
- Rinse the rice thoroughly for the fluffiest result never skip this step
- Always let your chicken rest tented after cooking to keep it juicy
- When in doubt double the sauce and serve extra on the side for dipping vegetables or naan