• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high. 
• Wash and dry all produce. 
• When the water is almost at a boil, using a strainer, rinse rice until water runs clear. 
• To the boiling water, stir in rice and peas, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.
  

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

• To the same pan, add half the mango chutney (use all for 4 servings), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (1/4 cup) water.
• Cook for 30 sec, stirring often, until glaze thickens and chicken is coated.

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

If you've opted to get chicken thighs, pat dry, then cut into 1-inch pieces. Cook in the same way the recipe instructs you to cook diced chicken breast.**