Chutney Chicken Curry
with rice and green beans
This delicious chicken curry can be categorised as having an array of different textures and tastes. Green beans add vibrancy and good-for-you nutrients while the curry powder, chutney and creme fraiche combine to make a creamy, sweet and slightly spiced sauce which works wonderfully with the tender chicken.
Tags:
Family Friendly
•Protein Rich
•Quick
•Calorie Smart
Allergens:
Barley
•Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Cranberry Chutney
1 unit(s)
Shallot
150 grams
Green Beans
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Rice
5 grams
Coriander
2 sachet(s)
Ground Turmeric
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2534 kJ
Energy (kcal)606 kcal
Fat18.4 g
of which saturates9.5 g
Carbohydrate72.6 g
of which sugars7.7 g
Dietary Fiber0.1 g
Protein39 g
Cholesterol0 mg
Salt0.45 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and thinly slice the shallot.
- Trim the green beans then chop into thirds.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chicken and season with salt and pepper.
- Cook until the chicken is browned, 5-6 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging.
- Once the chicken is browned, add the shallot and cook until softened, stirring frequently, 3-4 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
4
- Add the garlic and turmeric and stir to coat the chicken. Cook for 1 min.
- Pour in 100ml water (double for 4p) along with the chicken stock.
- Add the green beans, bring to the boil, then reduce the heat to medium.
- Cover the pan with a lid or some foil.
- Simmer until the green beans are tender, 5-7 mins.
5
- Once the green beans are tender and the chicken is cooked, remove the lid from the pan and stir in the creme fraiche and cranberry chutney. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Bring to the boil, then remove from the heat.
- Stir through half the coriander.
- Taste and season with salt and pepper if desired.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken curry.
- Finish with a sprinkling of the remaining coriander.
