Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot 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 2-inch pieces.Add chicken, half the Indian Spice Mix and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then flip chicken to coat.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan. Cook in 2 batches using 1/2 tbsp oil per batch batch, if necessary.) Sear until chicken is golden-brown, 1-2 min per side. (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 butter (dbl for 4 ppl), then swirl the pan until melted. Add peppers and zucchini. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with salt and pepper.Add remaining Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 30 sec.

Add chicken, mango chutney and 1/3 cup water (dbl for 4 ppl) to the pan with veggies. Cook, stirring often, until sauce comes to a simmer. Once simmering, reduce heat to medium. Simmer, stirring occasionally, until chicken is cooked through, 3-4 min.** (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 taste.

Add half the cilantro and 2 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff rice with a fork until butter melts. Divide rice between plates. Spoon mango chicken curry over top. Sprinkle with chana dal and remaining cilantro.