• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Roughly chop cilantro.
• Pat chicken dry with paper towels. Cut into 1-inch pieces.
• To a large bowl, add chicken, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss chicken to coat. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches, using 1/2 tbsp oil per batch, if necessary.)
• Sear for 1-2 min per side, until chicken is golden. (NOTE: It's okay if chicken doesn't cook all the way through in this step.) 
• Remove the pan from heat. Transfer chicken to a plate.

• Return the same pan to medium-high.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add peppers and zucchini. Cook for 1-2 min, stirring occasionally, until slightly softened. Season with salt and pepper.
• Add remaining Indian Spice Mix and curry paste. Cook for 30 sec, stirring often, until fragrant.

• To the pan with veggies, add chicken, mango chutney and 1/3 cup (2/3 cup) water. Cook, stirring often, until sauce comes to a simmer.
• Once simmering, reduce heat to medium.
• Simmer for 3-4 min, stirring occasionally, until chicken is cooked through.** (TIP: If sauce reduces too much, add water to the pan, 1 tbsp at a time, until desired consistency is reached.)
• Season with salt and pepper.

• To the pot with rice, add half the cilantro and 2 tbsp (4 tbsp) butter, then fluff with a fork until butter melts.
• Divide rice between bowls. Spoon mango chutney chicken curry over top.
• Sprinkle with chana dal and remaining cilantro.

If you've opted to get chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Prep and cook in the same way the recipe instructs you to prep and cook chicken tenders.