Cashew Chicken With Mango Chutney

• None None FOR THE MANGO CHUTNEY
• 1 tbsp vegetable oil
• 1 None long red chili pepper, seeded and finely chopped
• 1/2 tsp mustard seeds
• 1 None lemon, peel from 1/2 lemon chopped, and lemon juiced
• 3 None mangoes, peeled, pitted and chopped
• 1/2 cup sugar
• None None FOR THE CASHEW CHICKEN
• 8 None chicken tenders
• 2 tbsp mild curry paste
• 1 cup cashews, finely chopped
• 1 tbsp honey
• 1 tbsp olive oil
• None None Mixed salad leaves, to serve

1. For the mango chutney, heat oil in a medium saucepan on medium heat. Saute chili pepper, mustard seeds and lemon peel for 1 min or until fragrant. Add mango, lemon juice and sugar, stirring to dissolve sugar. Reduce heat to low; simmer for 15-20 mins or until thick, stirring often. (If not planning to use chutney immediately, pour into warm, sterilized jars and store at room temperature or keep in the refrigerator.) Makes about 3 cups.
2. Preheat the oven to 350u0b0F. Line a baking pan with parchment paper. Brush chicken with curry paste. Roll in cashews and arrange on prepared pan. Refrigerate for 10 mins. Drizzle with combined honey and oil.
3. Bake for 10-12 mins or until golden, turning halfway through cooking.
4. Serve chicken with salad and top with chutney.

mango, vegetable oil, long red chili pepper, seeds, lemon, mangoes, sugar, chicken, chicken tenders, curry paste, cashews, honey, olive oil, salad

Taken from recipes-plus.com/api/v2.0/recipes/36012 (may not work)