Chicken with Tropical Fruit and Risotto

Ingredients:
2 tbsp Indian curry paste
4 boneless chicken breasts
1 tsp vegetable oil
2 firm ripe mangoes, peeled and sliced
For Coconut Risotto:
1½ cups coconut milk
1 cup arborio rice
¼ tsp salt
3 tbsp finely chopped cilantro

Directions:

Brush curry paste on chicken. Heat a large non-stick frying pan over medium. Add oil, ten chicken. Cook 4 min per side. Push chicken to side of pan.

Add mangoes and ½ cup water. Cover and cook 5 min. Remove lid and continue cooking until chicken is fully cooked and sauce is slightly thickened, 3 to 5 more min. Slice chicken into thick pieces and serve with mangoes and pan sauce.

Stir coconut milk with rice, ¾ cup water and salt in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 min. Stir in cilantro.

Preparation time: 15 minutes
Cooking time: 50 minutes
Serves 4