Mango Chutney Chicken Bowls
with Cashews and Indian-Style Pilaf
If you are looking for a mango-nificent dish that's quick to whip up, these sweet and savoury mango chutney chicken bowls certainly fit the bill.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
56 g
Green Peas
7 g
Cilantro
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
4 tbsp
Mango Chutney
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Sesame, Sulphites, Mustard, Wheat, Egg, Fish)
1 tbsp
Indian Spice Mix
(May contain traces of: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Once the water is 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 from heat. Set aside, still covered.
- Heat a large non-stick pan over medium heat.
- Meanwhile, pat chicken dry with paper towels. Season with Indian Spice Mix, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders.
- Sear until golden-brown and cooked through, 3-4 min per side.**
- Add half the mango chutney (use all for 4 ppl), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (4 tbsp) water to the same pan.
- Cook, stirring often, until sauce thickens and chicken is coated, 1-2 min.
- Meanwhile, finely chop cilantro.
- Fluff rice with a fork, then stir half the cilantro into rice.
- Divide rice and chicken between bowls.
- Spoon any remaining sauce over top of chicken.
- Sprinkle with cashews and remaining cilantro.
