• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, wash and dry produce. • Dice tomato. Halve, peel, and thinly slice half the onion (all for 4). Roughly chop cilantro.

• Pat chicken* dry with paper towels; season all over with curry powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium. Stir in tomato and curry sauce base. Bring to a simmer and cook, stirring occasionally, until tomato softens and curry thickens slightly, 3-5 minutes. • Remove from heat.

• In a small microwave-safe bowl, combine sliced onion, half the vinegar (you’ll use more later), 1/2 tsp sugar, 1 tsp water, and a pinch of salt. (For 4 servings, use 1 tsp sugar, 2 tsp water, and 1/4 tsp salt). Cover and microwave for 30 seconds. • Drain mango. In a separate small microwave-safe bowl, combine mango, remaining vinegar, and 1/4 tsp sugar (1/2 tsp sugar for 4). Microwave for 25 seconds. • Add half the chopped cilantro and half the mustard (all the mustard for 4). Using a fork, combine ingredients, occasionally mashing the mango to release some liquid.

• Fluff rice with a fork. • Divide rice between shallow bowls or plates. Top with chicken tikka. Garnish with pickled onion (draining first) and mango chutney. Drizzle with yogurt, sprinkle with remaining cilantro, and serve.