Cashew Curry Chicken and Rice

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  • 00:10Prep Time
  • 00:15Cook Time


  • 1 1/2 cup rice
  • 1 lb. chicken
  • 1 cup mango (peeled and bite-sized)
  • 1 cup coconut milk
  • 2 garlic cloves (minced)
  • 1-inch ginger (grated)
  • 1/2 tsp. chili powder
  • 1 1/2 Tbsp. curry powder
  • 4 Tbsp. cilantro
  • 1/4 cup cashews
  • 1/2 tsp. Johnny’s Seasoning Salt
  • 2 Tbsp. olive oil
  • 1/2 red onion (sliced)


  1. Cook rice according to package directions
  2. While rice is cooking, heat oil in a heavy bottom pan. Add sliced onion and sauté until soft.
  3. Add cubed chicken, spices, half of Johnny’s Seasoning Salt, and cook until chicken is brown 3-4 minutes.
  4. After 2-3 minutes, add ginger and garlic continue cooking until chicken is brown.
  5. Add coconut milk, and rest of Johnny’s Seasoning Salt.
  6. Bring to a boil and cook on medium heat until the chicken is completely cooked and the water is almost all absorbed.
  7. Drain cooked rice and add on top of chicken. Don’t mix rice yet.
  8. Cover the pot, let the chicken cook for 1 more minute then turn the heat off and cover for 2-3 minutes.
  9. Fold gently to mix half of rice into the curry chicken.
  10. Add sliced mango, chopped cilantro, and cashews.

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