Indian-Inspired Mango Chutney Chicken
with Roasted Veggies and Cilantro Rice- Milk
Busy night? This Indian-inspired dinner has it all: sweet curry sauce with a touch of spice and fragrant rice with peas and roasted veggies. Better yet, it comes together in 30 mins!
Ingredients
2 unit
Chicken Breasts
4 tbsp
Mango Chutney
½ tbsp
Indian Spice Blend
7 g
Cilantro
¾ cup
Basmati Rice
170 g
Carrot
56 g
Green Peas
2 tbsp
Mild Curry Paste
160 g
Sweet Bell Pepper
½ tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces .Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Add carrots, peppers, 1 tbsp oil and 1/2 tsp garlic salt (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 15-18 min.
While veggies roast, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over 1/2 tbsp Indian Spice Mix (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the bottom of the oven until chicken is cooked through, 12-14 min.**
While chicken roasts, add 1 1/4 cups water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and peas, then 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.
While rice cooks, roughly chop cilantro. Stir together mild curry paste and mango chutney in a large bowl. When chicken is cooked through, toss chicken in mango chutney mixture until completely coated.
Fluff rice with a fork, then stir in half the cilantro. Divide rice and roasted veggies between plates. Top with chicken, then any remaining sauce in the bowl. Sprinkle over remaining cilantro.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The mango chutney and curry paste combination was a standout, delivering a satisfying balance of sweet and spice. Some reviewers found the dish a touch too sweet or not spicy enough, so adjust to your preference.
- Ease of prep: The recipe requires baking, frying, and boiling simultaneously, which some found created extra dishes and cleanup; one reviewer suggested pan-frying the vegetables instead to simplify the process.
- Suggestions: Cut chicken into smaller pieces before searing for better sauce coverage, and consider adding extra spice blend if you prefer a bolder, more pronounced flavour. If the sauce feels too sweet, a little extra curry paste can help balance it out.
- Leftovers: Some reviewers noted the dish was decent the next day, though the rice benefited from a bit of extra sauce to keep it from feeling dry.
- Portions: A few reviewers felt the rice outweighed the other components; consider reducing the rice slightly and adding more roasted vegetables for a better balance.
