Mango Chicken Curry
with coriander 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.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Curry Powder
(Contains Mustard)
1 unit(s)
Shallot
150 grams
Green Beans
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Rice
5 grams
Coriander
1 sachet(s)
Mango Chutney
1 sachet(s)
North Indian Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Pour 300ml cold salted water (per 2P) 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).
- 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).
- 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.
- Add the garlic, curry powder and North Indian spice. Stir to coat the chicken. Cook for 1 min.
- Pour in 100ml water (per 2P) along with the 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.
- Once the green beans are tender and the chicken is cooked, remove the lid from the pan and stir in the creme fraiche and 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.
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken curry.
- Finish with a sprinkling of the remaining coriander.
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