• Once the water is boiling, add rice and peas, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Heat a large non-stick pan over medium heat.
• Meanwhile, pat chicken dry with paper towels, then cut into 1-inch wide strips. Season with Indian Spice Mix, salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
• Sear until golden-brown and cooked through, 3-4 min per side.**

• Add half the mango chutney (use all for 4 ppl), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (4 tbsp) water to the same pan.
• Cook, stirring often, until glaze thickens and chicken is coated, 1-2 min.

• Meanwhile, on a clean cutting board finely chop cilantro.
• Fluff rice with a fork, then stir in half the cilantro.
• Divide rice and chicken between bowls.
• Spoon any remaining glaze over top of chicken.
• Sprinkle with cashews and remaining cilantro.

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders. Clean and dry the cutting board to chop cilantro in step 4.